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Corn and Zucchini Casserole Recipe

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This recipe for Corn and Zucchini Casserole, by , is from Mary and John's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Hare
Added: Friday, February 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 T olive oil
1 chopped onion
2 med zucchini about 1 lb. (quartered lengthwish and thinly sliced)
3 2/3 c frozen whole kernel corn, thawed
1/2 tsp each salt and pepper
3 1/2 T flour
1 1/2 C milk
1 T margarine or butter
1 minced garlic clove
3/4 c fresh bread crumbs (1 1/2 slices dense white bread)
1 tsp dried Italian seasoning
4 oz shredded Montery Jack Cheese

Directions:
Directions:
Heat oven to 350. In a large nonstick skillet, heat oil over medium heat. Cook onion until softened, about 6 minutes. Add zucchini and cook 5 minutes or until softened. Add corn, salt and pepper. Cook 3 minut3es until hot, stir in flour and cook 2 minutes. Slowly stir in milk. Bring to simmer, stirring often and cok 5 minutes or unti thickened and creamy. Cool.
TOPPING: In large skillet, melt margarine or butter, add garlic and stir over low heat 1 minute withou browning. Add bread crumbs and Italian seasoning and cook, stirring often until crumbs are toasted. Cool. Stir cheese intocorn mixture and spoon into a shallow 2 qt baking dish. Sprinkle with topping. Bake uncovered 30 minutes or until bubbly and heated through.

 

 

 

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