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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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âI found the original version of this recipe in a magazine and decided to lighten it,â says Diane Conser of Lakewood, New Jersey. âItâs delicious!â 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 king arthur unbleached 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 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. 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. 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. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 4 servings.
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