3 lg. carrots, cut in 2 inch julienne strips (2 c.)
Dash of salt
3/4 c. boiling water
3 sm. zucchini, cut in 1/4 inch diagonal slices
About 12 cherry tomatoes or 3-4 lg. tomatoes, cut into bite size pieces
3 tbsp. cornstarch
1 1/2 c. milk
1 c. coarsely shredded sharp Cheddar cheese (the more cheese, the better)
2 tbsp. butter
Dash of cayenne pepper
1/2 c. diced onions

Cook carrots in boiling, salted water until crisp and tender (5 minutes). Drain.

Combine carrot, zucchini, tomatoes and onion in 12x8x2 inch baking dish.

In saucepan over medium heat, stir cornstarch, milk, cheese, butter, 1 teaspoon salt and cayenne until smooth and thickened. Pour over vegetables. Sprinkle additional cheese over top and color with cayenne. It adds zip to it!

Bake in preheated oven, 375 degrees, 30-45 minutes until zucchini is tender. Super served with crusty bread and butter.