Title: Corn and zucchini bake
 Categories: Vegetable
      Yield: 4 Servings
 
    1/2 md Onion; chopped
      1    Clove garlic; minced
      1 tb Olive oil
      1 tb 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 1/2 c  (about) seeded; chopped
           -fresh tomatoes
  1 1/2 ts Chili powder
      1 ts Salt
    1/2 ts Fresh black pepper
  1 1/2 c  Shredded sharp cheddar
           -cheese (Monterey Jack
           -works well here; too)

  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 3-5 minutes. Add corn, tomatoes and seasonings and saute
  for another 2-3 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.