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Mexican Zucchini & Corn Gratin

mexican, spice, corn

1 tablespoon butter
1/2 cup diced onion
4 medium zucchini (about 1 1/2
1 pounds), cut into small
1 dice
1 salt and pepper to taste
1 1/2 cup grated fontina or monterey
1 jack cheese corn-basil
1 sauce
1 tablespoon butter
1 1/2 cup grated fresh corn
1 tablespoon cornmeal
1/2 cup milk
1/2 teaspoon salt
2 red jalapenos, seeded and
1 minced
2 tablespoon slivered sweet basil leaves

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. Recipes by Jacqueline Higuera McMahan From: Bob Batson Date: 28 Aug 97 Chile-Heads List Ä

Yield: 1 servings

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