Summer means vegetables fresh from the market or the garden. However, this recipe, although best with freshly picked produce, is fine with supermarket fare as well. Zucchini, corn, tomatoes and fresh basil are sauteed, topped with a little cheese and baked until bubbly. Easy to prepare ahead and bake at the last minute, this dish is wonderful with grilled meats, and really highlights the flavours of summer.
Zucchini Vegetable Medley
2 medium zucchini, cut into bite sized chunks (zucchini varies greatly in size - use about 4 cups)
1 medium onion, diced
1 Tablespoon olive oil
1 Tablespoon butter
3 medium tomatoes, coarsely chopped
2 cloves of garlic, minced
1 cup of corn kernels - fresh is best, frozen is perfectly fine
salt and pepper to taste
1-2 Tablespoons of fresh basil, sliced thinly
1/2 - 1 cup of freshly grated cheese, either Parmesan or mozzarella
In a large skillet, heat the oil and butter until melted over medium high heat. Add the onion and sauteed until tender crisp, about 3 minutes. Add the zucchini, stir and saute until the zucchini is beginning to soften. Add the tomatoes and garlic, continue stirring and sauteeing until the tomatoes have lost some of their liquid. Add the corn and cook for about 1 minute.
Remove from the heat, season to taste and stir in the basil leaves. Turn into a shallow baking dish and top with the cheese. Bake at 400 degrees for about 15 minutes or until bubbly and hot.