Recipe - Vegetables Au Gratin

2 cup Zucchini; cut into 1/2inch
pieces
1 md Onion; cut or sliced up
2 tablespoon Parkay margarine; melted
1 cn (17oz) whole kernel corn;
drained
1 cn (14.5oz) tomatoes; cut up,
welldrained
One half pound Velveeta Mexican pasteurized
process cheese spread with
Jalapeno pepper; cubed
1 teaspoon Dried basil leaves; crushed

Stirfry zucchini and onions in margarine until crisptender. Stir in corn
and tomatoes; heat thoroughly, stirring occasionally. Reduce heat. Add
remaining ingredients; stir over low heat until Velveeta cheese spread is
melted. 6 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.