*  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 lenghtwise -- 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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