Zucchini Corn Casserole

1.5c coarsely chopped zucchini
1.5c fresh or frozen corn kernels
1 med. onion, finely chopped
1/2 c sweet red pepper, diced
2 tsp chicken bouillon granules
1/2 c skim milk
2-4oz cans chopped green chilies
1 tsp chili powder
1/2 tsp ground cumin
1/8 tsp cayenne
1c Monterey Jack cheese, shredded

Preheat oven to 350degF.

Spray a skillet with oil. Sauté zucchini, corn, onion, and red pepper. Cover and simmer for eight minutes.

Combine bouillon and milk; add to vegetables with chilies and spices. Cover and simmer for 5 minutes.

Stir in half of the cheese. Pour into a sprayed 1.5qt baking dish and top with remaining cheese.

Bake covered for 20 minutes, then uncovered for 10 minutes until cheese bubbles