"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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.

Mary Hare
Added: Friday, February 2, 2007


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

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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