Serves 6-8.

Ingredients:

• 1 c. Fresh or frozen corn
• 1c. Onion, chopped
• 1c. Green pepper strips
• 1 c. water
• 1 c. zucchini, diced
• 1 large tomato, diced
• 1/4 c. roasted sweet red pepper, chopped
• 1 c. shredded nofat or soy cheddar cheese
• 2/3 c. cornmeal
• 1 c. nonfat or soy milk
• 2 eggs slightly beaten
• salt to taste
• pepper to taste
• chili powder to taste

Instructions:

1. In a medium sauce pan, combine corn, onion, green pepper and water. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Do not drain.
2. In a large mixing bowl, combine remaining ingredients.
3. Add undrained cooked vegetables to cornmeal mixture. Mix well; turn into a greased 1 quart casserole or square baking pan.
4. Bake uncovered in a 350F oven for 45-50 minutes.

Cook’s Notes
Garnish with more shredded cheese before serving if you like.

Add some diced chiles for some extra zing.

Tweaked from Weight Watcher’s message boards.

Index Tags: casserole • cheese • diet-friendly • freezer-friendly • low-fat • Recipes • vegetarian • Weight Watchers© • Weight Watchers© Core • zucchini