Corn and Zucchini Casserole

2 (10 oz.) pkgs. kernel corn, defrosted
6 sm. zucchini, cut in 1/2 inch slices
4 ripe tomatoes, cut in 1/4 inch slices
2 onions, thinly sliced
2 cloves garlic, crushed
1 tsp. red pepper, crushed
Juice of 1/2 lemon
4 low sodium bouillon cubes, melted

Place first 6 ingredients in a covered casserole. Sprinkle with lemon juice and mix together gently. Pour cubes over vegetables. Cover and bake in a preheated oven at 325 degrees for 45 minutes.

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