Ingredients
6 zucchini, cut into ¼ inch rounds
1 onion, diced
2 fresh tomatoes, diced
3 cloves garlic, crushed
1 small can corn niblets
1 tablespoon bacon drippings
3 tablespoons vermouth or cooking sherry
1 tablespoon fresh cilantro, chopped
1 pound longhorn or cheddar cheese, shredded
Directions
Saute the squash, onion, tomatoes and garlic on high heat in the bacon drippings, stirring constantly. As the vegetables begin to soften, clears a spot at the bottom of the pan and add vermouth. Continue stirring until vegetables are cooked, about 5 minutes. Reduce to lowest heat and sprinkle cilantro evenly over top. Add cheese, cover and allow to melt. Serve hot. Makes 6 servings.
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