Recipe - Mexican Zucchini And Corn Gratin

1 tablespoon Butter
One half cup Diced onion
4 md Zucchini (about 1 1/2
pounds), cut into small
dice
Salt and pepper to taste
1 One half cup Grated fontina or Monterey
Jack cheese CornBasil
Sauce
1 tablespoon Butter
1 One half cup Grated fresh corn
1 tablespoon Cornmeal
One half cup Milk
One half teaspoon Salt
2 Red jalapenos; seeded and
minced
2 tablespoon Slivered sweet basil leaves

Recipes by Jacqueline Higuera McMahan

INSTRUCTIONS: Preheat the boiler to medium. Butter an 8inchsquare baking
pan. Melt the butter in a shallow, ovenproof saute pan. Add the onions and
zucchini and saute until the squash is golden but still al dente, about 10
minutes. Season with salt and pepper. Place in the prepared pan.

To make the sauce: Melt the butter in a saucepan. Add the grated corn,
cornmeal, milk, salt and jalapenos. Simmer until thickened. Remove from
heat and add the basil. Pour the corn sauce over the zucchini. Sprinkle
with the grated cheese and broil until the cheese is bubbly and golden
brown.

Serves 6.

PER SERVING: 200 calories, 11 g protein, 15 g carbohydrate, 12 g fat (7 g
saturated), 41 mg cholesterol, 197 mg sodium, 3 g fiber. Posted to
CHILEHEADS DIGEST V4 #102 by Bob Batson bob@sky.net on Aug 28, 1997