Results 1 to 1 of 1
  1. #1
    Deal GURU rtebalt's Avatar
    Join Date
    Aug 2008
    outside Philadelphia, PA
    Blog Entries

    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
    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
    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.

  2. The Following User Says Thank You to rtebalt For This Useful Post:

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

(C) Melissa 'Liss' Burnell & 1995-2016
Material from may not be copied or distributed, or republished, uploaded, posted, or transmitted in any way, without the prior written consent of, EXCEPT: you may print recipe pages for your personal, non-commercial home use only, provided you do not delete or change any copyright, trademark, or other proprietary notices. Modification or use of the materials for any other purpose violates's intellectual property rights.