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Gold Medal Corn Zucchini Casserole Recipe

by Global Cookbook

Ingredients

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

Directions

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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