Oven Cheese Chowder

1/2 pound zucchini, cut into 1-inch chunks
2 medium onions, chopped
1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with liquid
1 can (11 ounces) Mexican-style corn, drained
1 can (14-1/2 ounces) chicken broth
2 teaspoons salt
1/4 teaspoon pepper
1 garlic clove, minced
1 teaspoon dried basil
1 bay leaf
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup grated Romano cheese
1-1/2 cups half-and-half cream
Additional Monterey Jack cheese, optional

In an ungreased 3-qt. baking dish, combine the first 11 ingredients. Cover and bake at 400° for 1 hour, stirring once. Stir in the cheeses and cream.

Bake, uncovered, for 10 minutes longer. Remove bay leaf. Top with additional Monterey Jack if desired. Makes 10-12 servings (3 quarts).