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
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
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.
Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
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.