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Zucchini Corn Casserole

 Zucchini Corn Casserole
I depend on fast and healthy meals that my whole family can enjoy—this is one of their favorites!—Nanci Keatley, Salem, Oregon
4 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 1-1/2 cups coarsely chopped zucchini
  • 1-1/2 cups fresh or frozen corn
  • 1 medium onion, finely chopped
  • 1/2 cup diced sweet red pepper
  • 2 teaspoons reduced-sodium chicken bouillon granules
  • 1/2 cup fat-free milk
  • 2 cans (4 ounces each) chopped green chilies
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided

Directions

  • 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.
  • Yield: 4 servings.
Nutritional Facts: One 1/2-cup serving equals 168 calories, 6 g fat (0 saturated fat), 21 mg cholesterol, 461 mg sodium,

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Zucchini Corn Casserole (continued)

Nutritional Facts: 16 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.