Comida Kraft
Recipe Box

Creamy Vegetable Gratin

Prep Time
15
min.
Total Time
40
min.
Servings

8 servings, 1/2 cup each

Trouble getting the kids to eat vegetables? This gratin, made with buttery panko bread crumbs, Parmesan, cream cheese spread and mozzarella, makes it easy.

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What You Need

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Make It

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  • 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.
  • Mix cream cheese spread, milk and basil until blended. Combine zucchini and squash; spread half over crumbs in prepared dish. Cover with layers of half each of the cream cheese mixture and mozzarella. Repeat all 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.

Substitute

Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.

Servings

  • 8 servings, 1/2 cup each

Nutritional Information

Serving Size 8 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 170
Total fat 12g
Saturated fat 7g
Cholesterol 35mg
Sodium 300mg
Carbohydrate 7g
Dietary fiber 1g
Sugars 2g
Protein 8g
% Daily Value
Vitamin A 15 %DV
Vitamin C 8 %DV
Calcium 20 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Creamy Vegetable Gratin is rated 4.571428571428571 out of 5 by 7.
  • 2016-07-23T09:55CST
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  • loc_en_US, sid_130059, PRD, sort_relevancy
  • clientName_khcrm
Rated 4 out of 5 by from perfect recipe. perfect recipe. added pre-cooked italian sausage to the recipe and it was a big hit.
Date published: 2012-07-20
Rated 5 out of 5 by from Delicious! Delicious! Will be making this dish many more times!!!
Date published: 2013-01-29
Rated 3 out of 5 by from I liked this recipe, but to me the Kraft Cooking Creme flavor was too strong. 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.
Date published: 2012-09-12
Rated 5 out of 5 by from This was easy and delicious way to eat summer veggies. 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!
Date published: 2012-06-21
Rated 5 out of 5 by from This was a very good recipe! 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!
Date published: 2012-07-18
Rated 5 out of 5 by from Twill, the recipe calls for a tub of ***** CHEESE SPREAD, NOT the cooking creme. Twill, the recipe calls for a tub of ***** CHEESE SPREAD, NOT the cooking creme. There is a difference, so you might want to try it again with the correct ingredient.
Date published: 2015-11-06
  • 2016-07-23T09:55CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_6
  • loc_en_US, sid_130059, PRD, sort_relevancy
  • clientName_khcrm

K:10485v15:130059

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