• 1 Tbsp extra virgin olive oil
• 1 med. onion - finely chopped
• 1 med. red bell pepper - diced
• 1 large garlic clove - minced
• 1/2 lb. zucchini - thinly sliced or diced
• fresh ground black pepper
• Corn - 2 cups kernels from 2 ears or frozen or canned - divide into 2 halves
• 3 large eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1 tsp cumin seeds - lightly toasted and ground or crushed
• 2 oz. Gruyere cheese - grated (1/2 cup tightly packed)

1. Preheat oven to 375 deg. Oil 2-quart gratin or baking dish. Heat the olive oil in large, nonstick skillet over medium heat and add the onion. Cook, stirring often, until it begins to soften, about 3 min. Add the red pepper and cook stirring often, until the onions and peppers are tender, about 5 min. Add the garlic and the zucchini, stir together and add pinch of salt and black pepper. Cook, stirring often, until the zucchini is just beginning to look bright green and some of the slices are translucent. Stir in half the corn and cook for 1-2 min. Remove from heat and scrape into a large bowl.
2. Place the remaining half of the corn in a blender jar and add the eggs, milk and salt. Blend until smooth. Pour into the bowl with the vegetables. Add the cumin and cheese and stir everything together. Scrape into the gratin dish.
3. Bake 40-45 min. until the top is browned and the gratin is firm to touch. Serve hot or warm.
4. Vegetable filling can be prepared a day ahead and refrigerated.

Serves: 4-5      Total cook time: 1 hr.
Source: NYT Recipes for Health Jul. 8, 2009