Ratatouille with parmagiano-reggiano |

Ingredients

• 9 cups roma tomatoes cut into 1-inch cubes (from about 18 tomatoes)
• 3 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 3 cups diced onion
• 6 cloves garlic, peeled and minced
• 3 cups corn, (from about 6 ears of fresh)
• 9 cups zucchini, cut into ¾ inch cubes (from about 9 medium zucchini)
• 3 teaspoons salt
• 1 ½ teaspoons black pepper
• 3 ½ cups Parmagiano-Reggiano cheese, shredded