1 1/2 c. fresh or frozen corn
1/2 c. chopped onion
1/2 c. green pepper strips
1/2 c. water
1/4 c. each carrots and celery, diced
1 lg. tomato, chopped
1/2 c. shredded Lite Line Cheddar
1/2 c. shredded Lite Line Mozzarella
1 c. chopped zucchini or other squash
1 tsp. crushed garlic
2/3 c. cornmeal
1/2 c. skim milk
4 egg whites
1/4 tsp. pepper
Several dashes hot sauce

In medium saucepan, combine corn, onions, green pepper, celery and carrots, and water. Bring to boil. Reduce heat and simmer for 5 minutes covered. Do not drain liquid from vegetables.

In large mixing bowl combine squash, tomato, 3/4 cup of the cheese, cornmeal, milk, eggs, pepper, and hot sauce. Add undrained vegetables to cornmeal mixture; mix well. Turn into greased 9 x 12 inch casserole pan. Top with remaining cheese. Bake, uncoverd, in a 350 degree oven for 45-50 minutes or until heated thoroughly. Serves 8.