Oven Cheese Chowder

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

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 if desired.

Yield: 10–12 servings (3 quarts)