Gold Medal Corn Zucchini Casserole
Submitted by ratcats
Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsThis is a Gold Medal classic from the side of an old flour sack, the kind of recipe passed from one Midwestern kitchen to the next every time the garden overflows with zucchini. Sweet summer corn and sliced zucchini get bound in a light béchamel, scattered with cubes of Monterey Jack, and topped with a buttery, garlic-scented breadcrumb crust.
The Monterey Jack is key. It melts into creamy pockets rather than dissolving into the sauce, so every bite has a little stretch of molten cheese against the vegetables.
Toasting the breadcrumbs with butter and garlic before baking is what separates this from the gummy casserole pile. By the time the topping hits the oven it’s already golden, and the second bake just crisps it into a shatter-crunch lid over all that creamy veg underneath.
Kitchen Tips
- Slice zucchini thin and cook only until crisp-tender. Overcooked zucchini releases water into the sauce and makes the finished casserole runny.
- Let the corn mixture cool before folding in the cheese cubes. Too hot and the jack melts into the sauce instead of staying as pockets.
- Toast the topping well before it goes on. It should already smell nutty and look golden, then bakes just to crisp and bubble the filling underneath.
Variations
- Swap Monterey Jack for sharp cheddar or pepper jack for a spicier kick.
- Stir in cooked crumbled bacon or diced ham for a heartier main-dish version.
- Add a handful of diced green chilies and a pinch of cumin for a Southwestern spin.
Ingredients
Directions
For casserole: Melt butter in a large skillet over medium heat.
Add onion and cook, stirring often, until soft, but not browned, about 6 minutes.
Add zucchini and cook 5 minutes until crisp tender. Stir in corn, salt and pepper.
Cook about 3 minutes until hot, then stir in flour and cook 2 minutes more.
Gradually stir in milk. Bring to a simmer, stirring often and cook 5 minutes until thickened and creamy.
Let cool.
For topping: Melt butter in a large skillet.
Add garlic and stir over low heat 1 minute without browning.
Add bread crumbs and oregano; cook, stirring often, until crumbs are toasted. Let cool.
Stir cheese into corn mixture and spoon into a shallow 2-quart baking dish .
Sprinkle with topping.
Heat oven to 350℉ (180℃). Bake casserole for 30 minutes or until hot and bubbly.
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