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    Deal GURU
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    Default Gold Medal Corn-Zucchini Casserole

    1 1⁄2 tablespoons butter or margarine
    1 cup chopped onion
    2 medium zucchini (1 pound), trimmed, quartered lengthwise and thinly sliced
    3 1⁄2 cups fresh corn kernels (from 6 to 7 ears), or frozen, thawed
    1⁄2 teaspoon salt
    1⁄2 teaspoon pepper
    3 1⁄2 tablespoons all-purpose flour
    1 1⁄2 cups 2%-fat milk
    CRUMB TOPPING
    2 tablespoons butter or margarine
    2 teaspoons minced garlic
    3⁄4 cup bread crumbs, preferably fresh (see Note)
    1 teaspoon dried oregano
    6 ounces Italian Fontina or Monterey Jack cheese, cut in 1⁄2-inch cubes
    PREPARATION
    1. 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.



    2. Meanwhile prepare Topping: Melt butter in a large skillet. Add garlic and stir over low heat 1 minute without browning. Add bread crumbs and oregano and cook, stirring often, until crumbs are toasted. Let cool.



    3. Stir cheese into corn mixture and spoon into a shallow 2-quart baking dish. Sprinkle with Crumb Topping.



    4. To serve: Heat oven to 350F. Bake casserole 30 minutes or until hot and bubbly.



    Tip: Can be prepared through Step 3 up to 1 day ahead. Cover and refrigerate. Heat as directed in Step 4, adding about 10 minutes.



    NOTE To make about 1 cup fresh bread crumbs, tear 11⁄2 slices white bread, preferably the firm type, into pieces (with or without crust; your preference), put in a food processor and pulse until reduced to coarse crumbs.

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