Gold Medal Corn Zucchini Casserole

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℉ (180℃). Bake casserole for 30 minutes or until hot and bubbly.