Calabacitas (Mexican corn & squash casserole)

Got this recipe from a book I read to the kiddos.  I tweaked it of course.  Squash, corn & cheese....yum!

Ingredients:
2 small-medium zucchini, sliced & quartered (about 3-4 cups chopped)
2 bell peppers, chopped
1 onion, chopped
2-3 tsp minced garlic
1 can diced tomatoes with green chilies (or 1 cup salsa)
1 bag frozen sweet corn, defrosted
1 cup Mexican blend cheese, divided into 2 1/2 cup portions
1/2 tsp cumin
1/2 tsp chipotle pepper chili powder

Directions:
Preheat oven to 350.
Saute zucchini in a little oil until tender-crisp.  Remove to a large bowl.
Saute peppers and onion.  Add garlic when almost done.  Put in the large bowl.
Add the tomatoes & corn to the bowl.  Add spices and 1/2 cup cheese. Stir well to combine.
Pour veggie mix into a large casserole dish.  Sprinkle the other 1/2 cup of cheese on top.
Bake at 350 for about 20 minutes.