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1
PREP: Peel potatoes and cut into 1-inch chunks.
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2
Cut zucchini in half lengthwise, then into half-moons.
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3
Cut out and discard seeds and ribs from red pepper; cut into 1/2-inch dice.
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4
Preheat oven to 350F.
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5
Lightly butter 13 x 9-inch baking dish.
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6
Place potatoes in large saucepan and add enough lightly salted water to cover.
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7
Bring to a boil over high heat.
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8
Reduce heat to medium and simmer until tender, about 20 minutes.
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9
Drain and return to pot.
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10
Add sour cream and mash with potato masher or handheld electric mixer.
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11
Season with salt and freshly ground pepper to taste.
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12
Meanwhile, heat 2 tablespoons butter in very large skillet over medium-high heat.
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13
Add zucchini and red pepper and cook, stirring occasionally, until vegetables are tender, about 12 minutes.
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14
Stir in corn and pesto.
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15
Season with salt and pepper.
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16
Spread vegetables in baking dish.
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17
Spread with mashed potatoes and sprinkle with cheese.
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18
Cut remaining 1 tablespoon butter into small cubes and sprinkle over potatoes.
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19
Bake until topping is tinged with brown and cheese melts, about 20 minutes.
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20
Serve hot.
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21
Variation
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22
Add 2 finely chopped garlic cloves to the skillet with the zucchini and red pepper.
