Sweetcorn and Zucchini Casserole

This is my all-time favorite vegetarian dish, from a cookbook I bought in England. It is not suitable for strict Vegans, and it can be tarted up with meats to please the omnivores. I have adjusted the measurements from UK to USA.

2 tbsp oil
1 small onion, chopped (I like to use reds for colour)
4 ounces zucchini, sliced or cubed
3 ounces canned sweet corn, drained
           *peas, green beans, or mixed veggies can be substituted
3 ounces cooked pasta (spirals are my favourites)
Oregano, salt and pepper to taste
2 tsp tomato puree

1 tbsp margarine
1 tbsp flour
5 ounces milk
1 1/2 tbsp white wine (or substitute)
1-2 ounces cheddar, grated

breadcrumbs for topping

Cook the pasta and drain. Meanwhile, saute onion until soft then add zucchini and brown lightly. Add the vegetables, pasta, seasonings, and puree. Once blended, pour into a prepared baking dish. Preheat oven to 350F.

Melt the margarine then whisk in flour (this is a roux, and the base of any good gravy). Whisk in milk and wine, then blend in cheese. Once melted, pour over pasta blend. Top with breadcrumbs. Bake for about 20 minutes or until bubbly.

For the meat-eaters, add cooked chunks of chicken, turkey, ham, leftover steak, crab, or shrimp. I've never tried it with fish.

Happy eats!