Oven Cheese Chowder

• 1/2 pound zucchini, cut into 1-inch chunks
• 2 medium onions, chopped
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (11 ounces) Mexicorn, drained
• 1 can (14-1/2 ounces) chicken broth
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 garlic clove, minced
• 1 teaspoon dried basil
• 1 bay leaf
• 1 cup shredded Monterey Jack cheese
• 1 cup grated Romano cheese
• 1-1/2 cups half-and-half cream
• Additional Monterey Jack cheese, optional

1. In an ungreased 3-qt. baking dish, combine the first 11 ingredients. Cover and bake at 400u0b0 for 1 hour, stirring once.
2. Stir in the cheeses and cream. Bake, uncovered, for 10 minutes longer. Discard bay leaf. Top with additional Monterey Jack if desired.

zucchini, onions, garbanzo beans, tomatoes, mexicorn, chicken broth, salt, pepper, garlic, basil, bay leaf, shredded monterey jack cheese, romano cheese, cream, cheese

Taken from www.tasteofhome.com/recipes/oven-cheese-chowder/ (may not work)