Gold Medal Corn Zucchini Casserole
| Yield: | 12 Servings |
| Categories: | Vegetables, Side dishes |
| 1 1/2 | tb | Butter |
| 1 | c | Onion; chopped |
| 2 | md | Zucchini, trimmed, quartered lenghtwise; thinly sliced (about 1 lb.) |
| 3 1/2 | c | Fresh corn kernels or frozen; thawed |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 3 1/2 | tb | Flour |
| 1 1/2 | c | 2% low-fat milk |
| CRUMB TOPPING | ||
| 2 | tb | Butter |
| 2 | ts | Garlic; minced |
| 3/4 | c | Bread crumbs |
| 1 | ts | Oregano |
| 6 | oz | Monterey Jack or Italian Fontina; cut into 1/2" cubes |
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