4 medium zucchini (or summer squash) sliced 1/4"-1/2" thick
1/2 c. diced onion
1 c. frozen corn (or 1 15 oz. can of corn)
1/2 can diced green chiles (or 1 jalepeno, chopped)
1 qt. stewed tomatoes, drained (or 1 tomato, choppped)
2 T. butter
1/2 t. black pepper
1/2 t. seasoning salt
1 c. monterey jack cheese (I use whatever I have on hand, usually cheddar)
In 9X13 pan, layer slices of zucchini. Top with onion, corn, chiles, tomatoes & dot with butter. Season with pepper & seasoning salt. Bake covered with foil at 350 degrees for 20-25 minutes or until zucchini is tender. You may need to drain some of the liquid off before sprinkling with the cheese. Bake until melted.
