2 tablespoons grapeseed oil
1 large white onion, diced
3 cloves garlic, lightly crushed with the side of a knife blade and minced
1 medium zucchini, sliced into 1/4-inch thick slices
1 medium yellow squash, sliced into 1/4-inch thick slices
2 teaspoons dried oregano
Salt and freshly ground black pepper
1 (16-ounce) package frozen white corn, defrosted
3 tablespoons all-purpose flour
7 tablespoons milk (3 tablespoons for the slurry and 4 tablespoons for the eggs)
3 tablespoons tomato paste
4 tablespoons butter
3 large ripe tomatoes, sliced
2 cups shredded Monterey jack cheese
3/4 cup sour cream
2 tablespoons minced fresh flat-leaf parsley leaves
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