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Zucchini Corn Casserole Recipe

  • 60minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1-1/2 cups coarsely chopped zucchini

  2. 1-1/2 cups fresh or frozen corn

  3. 1 medium onion, finely chopped

  4. 1/2 cup diced sweet red pepper

  5. 2 teaspoons reduced-sodium chicken bouillon granules

  6. 1/2 cup fat-free milk

  7. 2 cans (4 ounces each ) chopped green chilies

  8. 1 teaspoon chili powder

  9. 1/2 teaspoon ground cumin

  10. 1/8 teaspoon cayenne pepper

  11. 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided

Instructions Jump to Ingredients ↑

  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 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly. Yield: 4 servings.

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