Tex-Mex Squash Casserole
2 small yellow squash, sliced
2 small zucchini, sliced
1 medium onion, sliced
1 teaspoon garlic, minced
2 tablespoons oil
4 ounces green chilies, chopped
2 cups yellow corn
1/2 cup cheddar cheese, grated
1/2 cup Monterey Jack, grated
1 teaspoon cumin

    Lightly sauté the squash, zucchini, onion, and garlic until just soft. Toss with the remaining ingredients. Place in a lightly oiled 2-quart casserole dish. Bake at 400 for 20 minutes.