Zucchini Corn Casserole

Name: Zucchini Corn Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings.
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 shredded reduced-fat Monterey Jack cheese, divided

I depend on fast and healthy meals that my whole family can enjoy—this is one of their favorites!—Nanci Keatley, Salem, Oregon

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 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.

Nutrition Facts

1/2 cup: 168 calories, 6g fat (0 saturated fat), 21mg cholesterol, 461mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 14g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.

Originally published as Zucchini Corn Casserole in Country Woman July/August 1998