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Creamy Vegetable Gratin
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Creamy Vegetable Gratin

40 Min(s)
15 Min(s) Prep
25 Min(s) Cook
Trouble getting the kids to eat vegetables? This gratin, made with buttery panko bread crumbs, Parmesan, cream cheese spread and mozzarella, makes it easy.
What You Need
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8 servings
Original recipe yields 8 servings
1/2 cup panko bread crumbs, divided
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. butter, melted
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 tsp. dried basil leaves
1 each zucchini and yellow squash, sliced
1 cup KRAFT Shredded Mozzarella Cheese
2 plum tomatoes, sliced
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Let's Make It
1
Heat oven to 375ºF.
2
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.
3
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.
4
Bake 20 to 25 min. or until vegetables are heated through and top is golden brown. Let stand 5 min. before serving.
Kitchen Tips
Tip 1
Substitute
Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 300mg
13%
Total Carbohydrates 7g
3%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 8g
16%
Vitamin A
15%
Vitamin C
8%
Calcium
20%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, 1/2 cup each
* 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.
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