Corn and Zucchini Casserole
2 (10 oz.) pkgs. kernel corn, defrosted
6 sm. zucchini, cut in 1/2 inch slices
4 ripe tomatoes, cut in 1/4 inch slices
2 onions, thinly sliced
2 cloves garlic, crushed
1 tsp. red pepper, crushed
Juice of 1/2 lemon
4 low sodium bouillon cubes, melted
Place first 6 ingredients in a covered casserole.
Sprinkle with lemon juice and mix together gently.
Pour cubes over vegetables. Cover and bake in
a preheated oven at 325 degrees for 45 minutes.