Name: Zucchini Corn Bake
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Corn Bake

1. 1 medium zucchini, quartered lengthwise and sliced -

2. 1-3/4 cups frozen corn, thawed -

3. 1 small onion, chopped -

4. 1 tablespoon plus 1 teaspoon butter, divided -

5. 1 tablespoon all-purpose flour -

6. 1/4 teaspoon salt -

7. 1/4 teaspoon pepper -

8. 1 cup fat-free milk -

9. 3/4 cup shredded reduced-fat cheddar cheese -

10. 1/4 cup dry bread crumbs -

11. 2 garlic cloves, minced -

12. 1/4 teaspoon dried oregano -

How to cook deliciously - Zucchini Corn Bake

1. Stage

In a large nonstick skillet 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.

2. Stage

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.

3. Stage

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.

4. Stage

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