Oven Cheese Chowder

Ingredients

• 1/2 pound zucchini, cut into 1-inch chunks
• 2 medium onions, chopped
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (11 ounces) Mexicorn, 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 shredded Monterey Jack cheese
• 1 cup grated Romano cheese
• 1-1/2 cups half-and-half cream
• Additional Monterey Jack cheese, optional