Combine first 6 ingredients in a medium saucepan; bring to a simmer over medium heat, stirring frequently. Reduce heat to low, and cook, uncovered, 12 minutes; set aside.
Combine zucchini, corn, 3/4 cup cheese, chips, and green chiles in a bowl; stir well. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray. Pour tomato sauce mixture over casserole; bake, uncovered, at 350° for 25 minutes. Sprinkle remaining cheese over casserole, and bake an additional 5 minutes.
Spread sour cream over casserole, and sprinkle with bell pepper and tomato.
We use this regularly, with the addition of 1/2 lb to-1 chicken or beef (precooked), served over rice it makes a great single dish meal that everyone likes. My children have been eating this since they were first introduced to it when I found it in 1996. Stands the test of time. Also easy to scale up. Can bed prepared ahead of time and baked later. I have also prepared it ahead and reduced the cooking temperature to 250 F which allows be to stretch the cooking time to up to 2.5 hours which allows me to take kids to soccer and come home to a healthy ready to eat meal. There is lots of moisture from the zucchini but I usually cover the baking pan with foil if I bake it this long to prevent over cooking of the top layer.
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