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

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Instructions

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.