🫙 From the Spice Rack
Gold Medal Corn Zucchini Casserole
1 1/2 tablespoons butter 1 cup onion -- chopped 2 medium zucchini, trimmed, quartered lenghtwise -- thinly sliced (about 1 lb.) 3 1/2 cups fresh corn kernels or frozen -- thawed
italianmaineasy
Ingredients8 items
Ingredients
- 11/2 tablespoons butter
- 1cuponion -- chopped
- 2medium zucchini, trimmed, quartered lenghtwise -- thinly
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- 31/2 tablespoons flour
- 11/2 cups 2% low-fat milk
- 2teaspoongarlic -- minced
Directions
- 1
1 1/2 tablespoons butter 1 cup onion -- chopped 2 medium zucchini, trimmed, quartered lenghtwise -- thinly sliced (about 1 lb.) 3 1/2 cups f
- 2
Add onion and cook, stirring often, until soft, but not browned, about 6 minutes
- 3
Add zucchini and cook 5 minutes until crisp tender
- 4
Stir in corn, salt and pepper
- 5
Cook about 3 minutes until hot, then stir in flour and cook 2 minutes more
- 6
Gradually stir in milk
- 7
Bring to a simmer, stirring often and cook 5 minutes until thickened and creamy
- 8
For topping: Melt butter in a large skillet