Corn and zucchini medley

4 slices of bacon sliced into small pieces
2 cups chopped Zucchini
1 1/2 cups fresh corn kernels or 1 can of corn, drained
1 small onion chopped 1/4 cup shredded Monterey jack cheese
In a large skillet place the bacon pieces and cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings and drain the bacon. In the skillet with the bacon and drippings, add the zucchini, corn, and onion and saute 10 minutes over medium heat. Season with salt and pepper and serve with cheese sprinkled on top.

Calabaceitas

This is a great summer recipe to use up your zucchini and squash.
Saute in a medium saucepan with 2 Tablespoons of olive oil;
1 small zucchini and 1 small gold squash, sliced
2 cloves of minced garlic
1 medium white or vidalia onion, sliced
Then add 1 can of corn, drained or 2 ears of fresh corn
1 can of green chilies
mix together and cook till heated. Sprinkle on the cheese when serving.
From Donna McCain. Thanks Donna!

Roasted Tomato Sauce-Roasting the tomatoes, onions, carrots, and garlic really brings out the flavor of all the ingredients. I am a big fan of thick and chunky spaghetti sauces!
3 pounds tomatoes (beefsteak or plum)
1 medium onion, halved and sliced
2 carrots, sliced into 1/4-inch rounds
1 Red or Yellow pepper, seeded and cut in half
4 garlic cloves peeled
1/2 teaspoon dried thyme
2 tablespoons olive oil
coarse salt and ground pepper
Preheat oven to 425 degrees. Core tomatoes and cut in half and place on a large rimmed baking sheet; add onion, carrots, pepper, garlic, and thyme. Toss tomato mixture with oil and season generously with salt and pepper. Spread in a single layer and roast in the oven until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet. Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times , until chunky. Delicious!!! Makes 4 1/2 cups