Recipe - Corn And Zucchini Bake

One half md Onion; chopped
1 Clove garlic; minced
1 tablespoon Olive oil
1 tablespoon Butter
2 md Zucchini; cut into 1/4"
thick rounds
1 Red bell pepper; chopped
(any color bell pepper
will do)
3 (up to)
5 Ears freshly shucked corn;
cut off the cob
1 One half cup (about) seeded; chopped
fresh tomatoes
1 One half teaspoon Chili powder
1 teaspoon Salt
One half teaspoon Fresh black pepper
1 One half cup Shredded sharp cheddar
cheese (Monterey Jack
works well here; too)

From: Patricia Williams PIE@TWC.EDU

Date: Fri, 28 Jun 1996 11:32:44 +0000
In a large skillet saute onions and garlic until softened in mixture of
butter melted with olive oil over medium high heat. Add zucchini and bell
pepper and saute about 35 minutes. Add corn, tomatoes and seasonings and
saute for another 23 minutes.

Place vegetable mixture in a greased casserole dish and bake at 350 covered
with foil for about 20 minutes. Remove foil, top with cheese and bake
until cheese is melted and just beginning to brown.

EATL Digest 27 June 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.