Yield: 10 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Zucchini, cut into 1 inch chunks |
| 2 mediums | Onions, chopped |
| 1 can | Garbanzo beans, rinsed and drained (15 oz.) |
| 1 can | Diced tomatoes with liquid (14 1/2 oz.) |
| 1 can | Mexican style corn, drained (11 oz.) |
| 1 can | Chicken broth (14 1/2 oz.) |
| 2 teaspoons | Salt |
| ¼ teaspoon | Pepper |
| 1 each | Clove Garlic, minced |
| 1 teaspoon | Dried basil |
| 1 each | Bay leaf |
| 1 cup | Monterey Jack cheese |
| 1 cup | Grated Romano cheese |
| 1½ cup | Half and half cream |
| \N \N | Additional Monterey Jack cheese (optional) |
KEYWORDS: BEANS, GARBANZO, T
In a 3 quart baking dish, combine the first 11 ingredients. Cover and bake at 400 degrees for 1 hour, stirring once. Stir in the cheeses and cream. Bake, uncovered, for 10 minutes. Remove bay leaf. Top with additional Monterey Jack cheese if desired.
Serves 10-12 (3 quarts).
SOURCE:* Country Magazine, August/September 1995 POSTED BY: Jim Bodle
Submitted By JIM BODLE On 11-27-95