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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I depend on fast and healthy meals that my whole family can enjoythis 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 (4 ounces) shredded reduced-fat monterey jack cheese, divided |
Directions:
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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