Ingredients
1 medium zucchini, quartered lengthwise and sliced1-3/4 cups frozen corn, thawed1 small onion, chopped1 tablespoon plus 1 teaspoon butter, divided1 tablespoon all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper1 cup fat-free milk3/4 cup shredded reduced-fat cheddar cheese1/4 cup dry bread crumbs2 garlic cloves, minced1/4 teaspoon dried oregano
Preparation
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.
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.
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.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
