Zucchini Corn Bake

Name: Zucchini Corn Bake
Ingredients: 1 medium zucchini, quartered lengthwise and sliced; 1-3/4 cups frozen corn, thawed; 1 small onion, chopped; 1 tablespoon plus 1 teaspoon butter, divided; 1 tablespoon all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup fat-free milk; 3/4 cup shredded reduced-fat cheddar cheese; 1/4 cup dry bread crumbs; 2 garlic cloves, minced; 1/4 teaspoon dried oregano

12 ingredients

5 steps

Ingredients

1 medium zucchini, quartered lengthwise and sliced
1-3/4 cups frozen corn, thawed
1 small onion, chopped
1 tablespoon plus 1 teaspoon butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free milk
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup dry bread crumbs
2 garlic cloves, minced
1/4 teaspoon dried oregano

Directions

1

In a
2

over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended.
3

Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray.
4

In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture.
5

Bake, uncovered, at 350° for 25-30 minutes or until bubbly.