Main dishes

Creamy Vegetable Gratin

(9)

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photo by:kraft

Delicious! Will be making this dish many more times!!!

posted by

a cook

on 1/29/2013

time

prep:

15 min

total:

40 min

servings

total:

8 servings

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What You Need

1/2

cup panko bread crumbs, divided

1/4

cup KRAFT Grated Parmesan Cheese

Tbsp. butter, melted

each zucchini and yellow squash, sliced

tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme

cup KRAFT Shredded Mozzarella Cheese

plum tomatoes, sliced

Make It

HEAT oven to 375ºF.

SPRINKLE 1/4 cup bread crumbs onto bottom of 8-inch square baking dish sprayed with cooking spray. Mix remaining crumbs with Parmesan and butter; set aside.

COMBINE zucchini and squash; arrange half on bottom of prepared dish. Cover with half each of the cooking creme and mozzarella. Repeat layers. Top with tomatoes and Parmesan mixture.

BAKE 20 to 25 min. or until vegetables are heated through and top is golden brown. Let stand 5 min. before serving.

Kraft Kitchens Tips

Substitute

Prepare using PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme.

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a cook

posted:1/29/2013

Delicious! Will be making this dish many more times!!!

twill1986

posted:9/11/2012

I liked this recipe, but to me the Kraft Cooking Creme flavor was too strong. I actually used more veggies than called for and didn't use the whole tub of the cooking creme and still though the flavor was too overpowering. I could just eat a little bit of this recipe- not as much as I put on my plate. I would make this again, but with less cooking creme- maybe half the tub if that. I did use the 1/3 less fat version.

melinda8022

posted:8/13/2012

Great & Easy recipe!!!!!!!

romi73

posted:7/20/2012

perfect recipe. added pre-cooked italian sausage to the recipe and it was a big hit.

marydee57

posted:7/18/2012

This was a very good recipe! I used the mozzarella cheese and next time, I think I'm going to try a blend. Also, I had a little extra cheese left over so I just used it up. I would not do that next time. We love cheese but it was just too much. I'd follow the recipe proportions. I'd definitely say it's a family keeper!

a cook

posted:6/21/2012

This was easy and delicious way to eat summer veggies. I did not have moz. cheese on hand so I used mexican cheese blend and it tasted just fine. I also did not have the bread crumbs it called for so I just used loaf of bread I had and cut into cubes. Don't care for tom. so did not add those. So you can do a variation of this recipe and it still comes out great. The italian cooking cream is great!