Corn Zucchini Casserole - cooking recipe

Ingredients

1 tablespoon butter
1 small onion, chopped
2 medium zucchini, sliced
3 1/2 cups corn kernels (I use frozen)
1/4 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, chopped
1 teaspoon dried oregano
3 tablespoons flour
1 1/2 cups milk
2 cups ham, diced (optional)
1 cup monterey jack cheese (or your favorite cheese)
1/2 cup breadcrumbs

Preparation

Melt butter in large skillet over medium heat. Add onion and cook until soft. Add zucchini and cook until crisp tender, about five minutes.
Stir in corn, salt, pepper, garlic, and oregano. Cook until heated through.
Gradually add flour a tablespoon at a time, stirring after each addition. Gradually stir in milk, 1/2 cup at a time.
Add ham if desired. Stir in cheese until melted.
Transfer to a baking dish and top with bread crumbs.
Bake at 350 degrees for 30 minutes or until cheese is melted and sauce bubbly.