Zucchini Corn Casserole

• 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

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 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 350u0b0 for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.

zucchini, corn, onion, sweet red pepper, chicken bouillon granules, milk, green chilies, chili powder, ground cumin, cayenne pepper, cheese

Taken from www.tasteofhome.com/recipes/zucchini-corn-casserole/ (may not work)