| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Side, Dishes -, Vegetables | 12 | Servings |
INGREDIENTS
| 1 1/2 | tb | Butter |
| 1 | c | Onion; chopped |
| 2 | md | Zucchini, trimmed, quartered lenghtwise; thinly sliced (about 1 lb.) |
| 3 1/2 | c | Fresh corn kernels or frozen; thawed |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 3 1/2 | tb | Flour |
| 1 1/2 | c | 2% low-fat milk |
| 2 | tb | Butter |
| 2 | ts | Garlic; minced |
| 3/4 | c | Bread crumbs |
| 1 | ts | Oregano |
| 6 | oz | Monterey Jack or Italian Fontina; cut into 1/2" cubes |
INSTRUCTIONS
CRUMB TOPPING For casserole: Melt butter in a large skillet over medium heat. Add onion and cook, stirring often, until soft, but not browned, about 6 minutes. Add zucchini and cook 5 minutes until crisp tender. Stir in corn, salt and pepper. Cook about 3 minutes until hot, then stir in flour and cook 2 minutes more. Gradually stir in milk. Bring to a simmer, stirring often and cook 5 minutes until thickened and creamy. Let cool. For topping: Melt butter in a large skillet. Add garlic and stir over low heat 1 minute without browning. Add bread crumbs and oregano; cook, stirring often, until crumbs are toasted. Let cool. Stir cheese into corn mixture and spoon into a shallow 2-quart baking dish. Sprinkle with topping. Heat oven to 350. Bake casserole for 30 minutes or until hot and bubbly. Recipe By : Woman's Day 7/96 Posted to FOODWINE Digest 12 November 96 Date: Tue, 12 Nov 1996 11:04:42 -0500 From: Laura Hunter <LHunter722@AOL.COM>
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