|Zucchini||4 Small, sliced|
|Onion||1 Small, chopped|
|Green pepper||1 Medium, chopped|
|Butter/Margarine||2 Tablespoon, melted|
|Fresh corn||1 1⁄2 Cup (24 tbs)|
|Tomato||1 Large, coarsely chopped|
|Cheddar cheese||4 Ounce, shredded|
Saute first 3 ingredients in butter in a skillet.
Cover, reduce heat to medium, and cook 3 minutes.
Stir in corn and tomato, cover and cook an additional 5 minutes or until vegetables are crisp-tender.
Add salt and pepper, tossing gently.
Sprinkle with cheese, and serve immediately.