• Gold Medal Corn Zucchini Casserole

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    • 1 1/2 Tbsp. Butter
    • 1 c. Onion, minced
    • 2 med Zucchini, trimmed, quartered lenghtwise, thinly sliced (about 1 lb.)
    • 3 1/2 c. Fresh corn kernels or possibly frzn, thawed
    • 1/2 tsp Salt
    • 1/2 tsp Pepper
    • 3 1/2 Tbsp. Flour
    • 1 1/2 c. 2% low-fat lowfat milk
    • 2 Tbsp. Butter
    • 2 tsp Garlic, chopped
    • 3/4 c. Bread crumbs
    • 1 tsp Oregano
    • 6 ounce Monterey Jack or possibly Italian Fontina, cut into 1/2" cubes


    1. For casserole: Heat butter in a large skillet over medium heat. Add in onion and cook, stirring often, till soft, but not browned, about 6 min. Add in zucchini and cook 5 min till crisp tender. Stir in corn, salt and pepper. Cook about 3 min till warm, then stir in flour and cook 2 min more. Gradually stir in lowfat milk. Bring to a simmer, stirring often and cook 5 min till thickened and creamy. Let cold.
    2. For topping: Heat butter in a large skillet. Add in garlic and stir over low heat 1 minute without browning. Add in bread crumbs and oregano; cook, stirring often, till crumbs are toasted. Let cold.
    3. Stir cheese into corn mix and spoon into a shallow 2-qt baking dish.
    4. Sprinkle with topping. Heat oven to 350. Bake casserole for 30 min or possibly till warm and bubbly.

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