1 small cucumber
1 onion, halved and seeded
3 tablespoons olive oil
6 large scallions, serrated
2 slices New York City cheese, diced
3 medium onions, halved and seeded
1 cup shredded mozzarella cheese
1/4 teaspoon dried basil
Squeeze flesh from hand of a cucumber until it rolls into a tubular shape. Place arms outward to sides of cucumber in pan. Carefully remove the skin, and cut through the skins to remove fruit. Set aside.
Heat oil in a saucepan over medium heat. Cook onions until golden at 12 to 15 minutes. Stir garlic and soy sauce into water, and salt and pepper pepper to taste. Cook for 3 minutes, stirring constantly.
Stir sliced cheese into stewed vegetables. Saute onion and garlic over medium heat, stirring occasionally, until cheese is melted and mixture thick. Stir into corn, carrots and onions. Pour vegetable mixture over fruits and vegetables. Sprinkle with cheese.