Corn Zucchini Casserole

Name: Corn Zucchini Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon butter; 1 small onion, chopped; 2 medium zucchini, sliced; 3 1/2 cups corn kernels (I use frozen); 1/4 teaspoon salt; 1/2 teaspoon pepper; 2 garlic cloves, chopped; 1 teaspoon dried oregano; 3 tablespoons flour; 1 1/2 cups milk; 2 cups ham, diced (optional); 1 cup monterey jack cheese (or your favorite cheese); 1/2 cup breadcrumbs

(4)

Recipe by invictus

This is different than most of the corn casseroles posted here because it uses minimal butter, doesnt' have cream of soups, and is all about the flavor of the vegetable. I often add ham and serve with a side of bread for a meal in and of itself. The ham is listed as option for this reason. It can easily be omitted and serve as a wonderful side dish.

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READY IN: 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon butter
1

small onion, chopped
2

medium zucchini, sliced
3 ¹⁄₂

cups corn kernels (I use frozen)
¹⁄₄

teaspoon salt
¹⁄₂

teaspoon pepper
2

garlic cloves, chopped
1

teaspoon dried oregano
3

tablespoons flour
1 ¹⁄₂

cups milk
2

cups ham, diced (optional)
1

cup monterey jack cheese (or your favorite cheese)
¹⁄₂

cup breadcrumbs

DIRECTIONS

Melt butter in large skillet over medium heat. Add onion and cook until soft. Add zucchini and cook until crisp tender, about five minutes.
Stir in corn, salt, pepper, garlic, and oregano. Cook until heated through.
Gradually add flour a tablespoon at a time, stirring after each addition. Gradually stir in milk, 1/2 cup at a time.
Add ham if desired. Stir in cheese until melted.
Transfer to a baking dish and top with bread crumbs.
Bake at 350 degrees for 30 minutes or until cheese is melted and sauce bubbly.

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