aunt peg's chowder

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 1/4 pound zucchini, chopped
• 1 (8 ounce) can garbanzo beans, with liquid
• 1 (8 ounce) can whole peeled tomatoes with liquid, chopped
• 3/4 cup dry white
• 3 tablespoons butter, melted
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 bay leaf
• 1/2 cup heavy cream
• 1/2 cup shredded monterey jack cheese
• 1/2 cup grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
• in a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, , butter, garlic, basil, and bay leaf.
• cover, and bake in the preheated oven 30 minutes. uncover, stir, and continue baking 30 minutes.
• stir heavy cream, monterey jack cheese, and romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.