Title: Mexican Zucchini and Corn Gratin
Categories: None
Yield: 1 Servings

1 tb Butter
1/2 c Diced onion
4 md Zucchini (about 1 1/2
-pounds), cut into small
-dice
Salt and pepper to taste
1 1/2 c Grated fontina or Monterey
-Jack cheese Corn-Basil
-Sauce
1 tb Butter
1 1/2 c Grated fresh corn
1 tb Cornmeal
1/2 c Milk
1/2 ts Salt
2 Red jalapenos; seeded and
-minced
2 tb Slivered sweet basil leaves

Recipes by Jacqueline Higuera McMahan

INSTRUCTIONS: Preheat the boiler to medium. Butter an 8-inch-square baking
pan. Melt the butter in a shallow, oven-proof 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
CHILE-HEADS DIGEST V4 #102 by Bob Batson on Aug 28, 1997