6 small corn tortillas
1 ½ teaspoons olive oil
2 medium zucchinis, chopped
2 plum tomatoes, chopped
1 medium red onion, chopped
1 each green and red bell pepper, chopped
2 jalapeno peppers, with seeds, minced
1 cup frozen corn kernels, thawed
4 green onions, green and white parts, minced
¼ cup chopped cilantro
½ teaspoon salt
1 ½ cups grated Bothwell Mozzarella
¼ cup sour cream

Preheat oven to 375 degrees F. Place corn tortillas on baking sheets. Bake for 10 minutes. Heat a large saucepan over medium high heat. Add oil. When hot, sauté the zucchini, tomatoes, onion, peppers, corn and green onions for 4 minutes then drain excess liquids through a mesh strainer. Return vegetables to pan. Stir in cilantro and salt. Onto each of 4 baked tortillas, sprinkle 3 tablespoons of the cheese and ⅛ of the vegetable mixture. Top each with another baked tortilla. Sprinkle with the remaining cheese and vegetable mixture. Top with remaining baked tortillas. Serve each "tower" with 1 tablespoon sour cream, and if desired, fresh cilantro.

Yield: 6 servings.
From Cabot Creamery

Nutritional Facts:
Calories: 452
Fat: 12 g
Saturated Fat: 5 g
Cholesterol: 25 mg
Sodium: 690 mg
Calcium: 40% Daily Value
Protein: 20 g
Carbohydrates: 66 g