Basil, Corn, and Tomato Bake

  OK, first, let me just say that this is a FABULOUS casserole, but here's the thing...I don't like the name. There. I said it. It's a Taste of Home recipe, and this is what they named it, but if this were my recipe, I'd called it a Zucchini, Corn, and Tomato Bake. Doesn't that sound better? I mean, clearly zucchini is one of the stars in this play, so why would you leave his name off the marquis? That just makes no sense to me. Who's with me on this? Anyone? Anyone? OK rant over.
 I made this dish for a family event a few weeks ago, and it was a big hit. If you know me, you know how much I love Jersey corn and tomatoes, so this was the perfect vehicle for them. And with the fresh basil, it tastes like summer in a casserole. So fresh, so flavorful! To be honest, I thought of adding bacon to it, because BACON, but then I kind of liked the idea that this was a vegetarian option at a barbecue with all kinds of big meats happening on the grill. Still, I'm sure bacon would be a good option. Or maybe some other kind of protein. Maybe some shrimp? ooo that sounds good! (You know I can never leave well enough alone, right?).  Anyway, definitely give this one a try. And let me know if you agree with me about the name! hahaha




2 teaspoons olive oil
1 medium onion, chopped
2 large eggs
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
4 cups fresh or frozen corn
1 small zucchini, chopped
1 medium tomato, seeded and chopped
3/4 cup soft bread crumbs*
1/3 cup minced fresh basil
1/2 teaspoon salt
1/2 cup shredded mozzarella cheese
Additional minced fresh basil, optional



Preheat oven to 350°. 
In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt, and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.

* To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form.

Tips:
Whenever I add zucchini to a casserole, I like to saute it a bit before assembling everything. This helps to evaporate some of the excess water from the zucchini. So I just added it to the pan when I sauteed the onions. Also make sure to seed the tomatoes before you add them. Again, you don't want all that extra liquid going in. No one likes a runny casserole!