Instructions: In a covered saucepan, cook the sliced courgette in a small amount of boiling water 20 minutes or until tender. Drain and mash or chop coarsely. Preheat oven to 350.

Spray a nonstick ovenproof with cooking spray. Add chopped onion and saute until tender. Add the courgette, egg whites, corn, Swiss cheese, salt and pepper. Transfer to 1 quart casserole dish. Sprinkle with breadcrumbs and Parmesan cheese. Bake for 40 minutes or until set. (I like to run it under the broiler for just a couple of minutes to brown the top.)

Remove from oven and let stand 5 to 10 minutes to set before serving.

Makes 6 servings. 125 calories with 2.2. grams of fat.

NOTES : I have simplified the instructions. For instance, it is unnecessary to cook (re-cook) frozen corn that is going to bake at 350 for 40 minutes - waste of time and energy, not to mention one more pan to wash. If you have a pan that can go from the stove top to the oven, you can do the whole dish in one pan (my way.)

Anyway, its a dynamite side dish. Couldnt find courgette (for the first
time ever) so I made it with yellow summer squash. This might make a nice
addition to holiday meals.

Works just as well with yellow summer squash. For color I may add a small amount of chopped red sweet pepper if its handy.

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