Number 33 of 50. This is from the Chicken Soup for the Soul Cookbook, and with a story about Native Americans. It's apparently an variation of a Navajo dish.
2 Tbl. vegetable oil
1 large onion, chopped
1 tsp. oregano
1 tsp. chili powder
1/2 tsp. cumin
2 large zucchini or yellow summer squash (or combination), chopped into small (but not too small) cubes
1 green bell pepper, cut in thin strips
1 cup corn
2 large tomatoes, sliced
grated Longhorn cheese
1. Saute the onion in the oil with the herbs.
2. Combine the squash, bell pepper, and corn in a shallow baking dish. Top with the onion mixture and bake for 1 hour or until the squash is starting to soften.
3. Put the sliced tomatoes and cheese over the top of everything, and bake for another 20 minutes until the cheese is melted.
Watch your proportions. I had WAY too much squash compared to everything else. But it was still good!