Gold Medal Corn Zucchini Casserole

1 hours Prep: 15 minutes Cook: 45 minutes

228 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1 1/2	tablespoons	butter
1	cup	onion	chopped
2	medium	zucchini	trimmed, quartered lenghtwise, thinly sliced
3 1/2	cups	corn kernels	fresh or frozen, thawed
1/2	teaspoon	salt
1/2	teaspoon	black pepper
3 1/2	tablespoons	flour, all-purpose
1 1/2	cups	milk, 2%

Crumb topping
2	tablespoons	butter
2	teaspoons	garlic	minced
3/4	cup	bread crumbs
1	teaspoon	oregano
6 ounces		monterey jack cheese	cut into 1/2 inch cubes

Directions

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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Nutrition Facts

Serving Size 210g

Amount per Serving

Calories 228 34% of calories from fat

	% Daily Value*
Total Fat 9.0g	13%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 18mg	6%
Sodium 364mg	15%
Total Carbohydrate 35.0g	12%
Dietary Fiber 4.0g	18%
Sugars 6.0g
Protein 6.0g	13%

Vitamin A	11%		Vitamin C	33%
Calcium	5%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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