Zucchini Corn Casserole
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 4 servings.
I depend on fast and healthy meals that my whole family can enjoy—this is one of their favorites!—Nanci Keatley, Salem, Oregon
Ingredients
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1-1/2 cups coarsely chopped zucchini
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1-1/2 cups fresh or frozen corn
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1 medium onion, finely chopped
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1/2 cup diced sweet red pepper
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2 teaspoons reduced-sodium chicken bouillon granules
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1/2 cup fat-free milk
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2 cans (4 ounces each) chopped green chiles
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/8 teaspoon cayenne pepper
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1 cup shredded reduced-fat Monterey Jack cheese, divided
Directions
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1.
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 chiles, 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.
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