INGREDIENTS:
* 1 1/2 pounds zucchini, cut into bite sized pieces
* 1 (15.25 ounce) can whole kernel corn
* 1 medium onion, sliced
* 1 medium green bell pepper, coarsely chopped
* 1 medium tomato, coarsely chopped
* 1 tablespoon vegetable oil
* 2 teaspoons white sugar
* 1 1/2 pounds Monterey Jack cheese, cubed
DIRECTIONS:
1. In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
2. Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.
