Zucchini & Squash Casserole

Ingredients

• 2 each Zucchini thinly sliced in rounds
• 2 each Yellow Squash thinly sliced in rounds
• 3 each Tomatoes quartered then quartered again
• 1/2 teaspoon Salt
• 1/4 teaspoon Freshly ground pepper
• 1 1/2 cups Sharp Cheddar cheese shredded and divided
• 2 ounces Goat Cheese crumbled
• 2 teaspoons White wine vinegar
• 1/4 cup Panko bread crumbs
• 1 tablespoon Extra virgin olive oil
• 1/2 teaspoon Paprika
• 1 3/4 cups Lowfat Milk divided
• 3 tablespoons Flour
• 1 tablespoon Tarragon dried
• 2 ears Corn kernals removed
• 3 tablespoons Butter
• 1 each Onion chopped

Instructions

1. 1. Lightly oil casserole dish.
2. 2. In a large pan, melt butter and sauté onion and corn until onion softens. Then add squash and zucchini and continue to cook until vegetables soften slightly, about 5 minutes.
3. 3. Heat 1 1/2 cups milk in a large pan over medium high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, salt and pepper in a small bowl until combined. Add the flour mix to the simmering milk; reduce heat to medium-low and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in Cheddar, goat cheese, vinegar and tarragon until the cheese is melted.
4. 4. Arrange 1/2 of the cooked vegetables evenly in casserole dish.
5. 5. Pour 1/2 cheese mixture over vegetables, then add another layer of vegetables and another layer of cheese.
6. 6. Arrange tomatoes on the top.
7. 7. Sprinkle remaining 1/2 cup cheddar over that.
8. 8. Combine breadcrumbs, oil and paprika in a small bowl. Sprinkle over the top of the casserole.
9. 9. Bake at 400 for 30 minutes. Then broil until breadcrumbs are golden brown, 1-3 minutes.