1/2 pound zucchini, cut into 1-inch chunks
2 medium onions, chopped
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with liquid
1 (11 ounce) can Mexican-style corn, drained
1 (14 1/2 ounce) can chicken broth
2 teaspoons salt
1/4 teaspoon pepper
1 garlic clove, minced
1 teaspoon dried basil
1 bay leaf
1 cup (4 ounce) shredded Monterey jack cheese
1 cup grated Romano cheese
1 1/2 cups half-and-half cream
Additional Monterey jack cheese, optional

In a 3-quart baking dish, combine the first 11 ingredients. Cover and bake at 400 degrees F 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.

Yield: 10 to 12 servings (3 quarts)