*  Exported from  MasterCook  *

                    Gold Medal Corn Zucchini Casserole

Recipe By     : FWD: Foodwine List (listserv@CMUVM.CSV.CMICH.EDU)
Serving Size  : 12   Preparation Time :0:10
Categories    : Side Dishes - Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  tablespoons   butter
   1      cup           onion -- chopped
   2      medium        zucchini, trimmed, quartered lengthwise --
                        - thinly sliced
                        - (about 1 lb)
   3 1/2  cups          fresh corn kernels or frozen -- thawed
     1/2  teaspoon      salt
     1/2  teaspoon      pepper
   3 1/2  tablespoons   flour
   1 1/2  cups          2% low-fat milk
                        Crumb Topping:
   2      tablespoons   butter
   2      teaspoons     garlic -- minced
     3/4  cup           bread crumbs
   1      teaspoon      oregano
   6      ounces        Monterey Jack or Italian Fontina --
                        - cut into 1/2" cubes

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.

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