Calabacita - cooking recipe

Ingredients

3 1/2 c. chopped zucchini
2 c. cut fresh corn
1 c. sliced green onions
2 cloves garlic, minced
1 Tbsp. oil
2 medium tomatoes, peeled and chopped
1/2 tsp. oregano, crushed
1/2 tsp. thyme
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese

Preparation

Place zucchini and corn in a steamer basket.
Place over but not touching boiling water.
Cover and reduce heat; cook 15 minutes.
In saucepan, cook green onions and garlic in oil until tender, but not brown.
In 2-quart casserole combine cooked vegetables, tomatoes, oregano and thyme.
Bake, covered, in 350\u00b0 oven about 15 minutes or until heated through, stirring once.
Stir in the cheeses just before serving.