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Ingredientes
- 1 1/2 Tbsp. Butter
- 1 c. Onion, minced
- 2 med Zucchini, trimmed, quartered lenghtwise, thinly sliced (about 1 lb.)
- 3 1/2 c. Fresh corn kernels or possibly frzn, thawed
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 3 1/2 Tbsp. Flour
- 1 1/2 c. 2% low-fat lowfat milk
- 2 Tbsp. Butter
- 2 tsp Garlic, chopped
- 3/4 c. Bread crumbs
- 1 tsp Oregano
- 6 ounce Monterey Jack or possibly Italian Fontina, cut into 1/2" cubes
Direcciones
- For casserole: Heat butter in a large skillet over medium heat. Add in onion and cook, stirring often, till soft, but not browned, about 6 min. Add in zucchini and cook 5 min till crisp tender. Stir in corn, salt and pepper. Cook about 3 min till warm, then stir in flour and cook 2 min more. Gradually stir in lowfat milk. Bring to a simmer, stirring often and cook 5 min till thickened and creamy. Let cold.
- For topping: Heat butter in a large skillet. Add in garlic and stir over low heat 1 minute without browning. Add in bread crumbs and oregano; cook, stirring often, till crumbs are toasted. Let cold.
- Stir cheese into corn mix and spoon into a shallow 2-qt baking dish.
- Sprinkle with topping. Heat oven to 350. Bake casserole for 30 min or possibly till warm and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 167 | |
| Calories from Fat 76 | 46% |
| Total Fat 8.61g | 11% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 265mg | 11% |
| Potassium 254mg | 7% |
| Total Carbs 16.81g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.13g | 3% |
| Protein 7.08g | 11% |
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