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Zucchini and Corn Topped with Cheese

SUBMITTED BY: LEELEE1976 PHOTO BY: Susan May

"Cut zucchini with corn, diced tomatoes, onion, and cheese."

PREP TIME	20 Min
COOK TIME	20 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons vegetable oil
6 medium zucchini, sliced
1/2 medium onion, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes, drained
2 teaspoons garlic powder
salt and pepper to taste
1/2 pound shredded Monterey Jack cheese
1/2 pound shredded sharp Cheddar cheese

READ REVIEWS (22)

DIRECTIONS

Heat oil in a medium saucepan over medium heat, and saute the zucchini and onion 5 to 7 minutes, until onion is tender. Mix in the corn. Stir in the diced tomatoes. Season with garlic powder, salt, and pepper. Cover, and cook 15 minutes, or until zucchini is soft.
Remove the saucepan from heat. Mix in the Monterey Jack cheese and Cheddar cheese. Cover, and let stand until cheeses are melted, about 5 minutes.

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REVIEWS

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Reviewed on Sep. 10, 2003 by COOKINKIWI

This is an absolutely fabulous recipe. Cooked it tonight and will cook it again for a dinner party this weekend. I used fresh tomato,and fresh corn off the cob (lots in season right now) and half a yellow zucchini for the two of us.

9 users found this review helpful

Reviewed on Sep. 10, 2003 by SUGRPLM313

Simple and delidious! Awesome to use up all the zucchini and tomatoes from the garden. I used grated parmesean cheese instead of monterey jack. Quite good.

7 users found this review helpful

Reviewed on Sep. 10, 2003 by BONCARNS

This was a delicious way to prepare zucchini. Even though it's a bit difficult to reheat with the cheese on top, I found it just as good the second time. I halved it and omitted the corn so that I didn't waste 2 cans half-ful.

3 users found this review helpful

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