Yesterday, Saturday I realized that I could not buy any more food to freeze, everything is full!   This is an awesome problem to have but it also means I need to be very diligent about using up items we have and not letting things (veggies and fruits) go bad.  This recipe is the perfect fit.

• 2 teaspoons olive oil
• 1 medium onion, chopped (I used the inside pieces of a red onion that were left in the bottom of the fridge) 
• 2 large eggs
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
• 4 cups fresh or frozen corn
• 1 small zucchini, chopped ( Used 2 small zucchini that I had purchased last Saturday) 
• 1 medium tomato, seeded and chopped (Used several tomato from the garden that had bad spots.  I ended up using 1 cup of diced tomatoes)
• 3/4 cup soft whole wheat bread crumbs (The bread hill and another piece of bread)
• 1/3 cup minced fresh basil (Us
• 1/2 teaspoon salt
• 1/2 cup shredded part-skim mozzarella cheese
• Additional minced fresh basil, optional

• Preheat oven to 350°. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11×7-in. baking dish coated with cooking spray.
• Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.

This actually turned out very good. I added a piece of grilled chicken to mine but everyone else ate without!   This is definitely a keeper!