Mexican Zucchini And Corn Gratin Recipe

• 1 Tbsp. Butter
• 1/2 c. Diced onion
• 4 med Zucchini (about 1 1/2 pounds), cut into small dice Salt and pepper to taste
• 1 1/2 c. Grated fontina or possibly Monterey Jack cheese Corn-Basil Sauce
• 1 Tbsp. Butter
• 1 1/2 c. Grated fresh corn
• 1 Tbsp. Cornmeal
• 1/2 c. Lowfat milk
• 1/2 tsp Salt
• 2 x Red jalapenos, seeded and chopped
• 2 Tbsp. Slivered sweet basil leaves

Directions