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
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
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