Ingredients
1-1/2 cups coarsely chopped zucchini1-1/2 cups fresh or frozen corn1 medium onion, finely chopped1/2 cup diced sweet red pepper2 teaspoons reduced-sodium chicken bouillon granules1/2 cup fat-free milk2 cans (4 ounces each) chopped green chilies1 teaspoon chili powder1/2 teaspoon ground cumin1/8 teaspoon cayenne pepper1 cup shredded reduced-fat Monterey Jack cheese, divided
Preparation
In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.
