| 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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