Creamy Vegetable Gratin

4.6
(10) 6 Reviews
Prep Time
15
min.
Total Time
40
min.
Servings

8 servings, 1/2 cup each

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
% Daily Value
Total fat 12g
Saturated fat 7g
Cholesterol 35mg
Sodium 300mg
Carbohydrate 7g
Dietary fiber 1g
Sugars 2g
Protein 8g
   
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

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  • rndgreer |

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

  • twill1986 |

    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.

  • nikibo |

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