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 350°F. 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.