1 package (1 ounce) taco seasoning, 40% less sodium
1 zucchini, cut in half, and then into half-moons
1 cup frozen corn, thawed
1 green pepper, thinly sliced
Salt an pepper to taste
1 jar (15 ounces) chunky salsa
8 ounces Monterey Jack cheese, reduced fat, shredded
Heat oven to 350 degrees.
Coat casserole dish with cooking spray.
Lay chicken thighs in dish. Sprinkle taco seasoning over chicken.
Layer zucchini, corn, and green pepper over chicken. Season with salt and pepper.
Spoon salsa over chicken and cover casserole with foil.
Bake one hour.
Sprinkle Monterey Jack cheese over casserole and return to oven for 20 minutes. Makes 6-8 servings.
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