Making lunch. It started with a casserole recipe titled (probably inaccurately) "Chilaquiles", and has morphed. It now includes chopped red and yellow bell peppers and tofu as well as the grated zucchini, chopped onion, ground cumin, diced tomatoes, frozen corn kernels, and cooked black beans.

Currently it is all in a large non-stick skillet, cooking off some moisture. I could theoretically drain the water off, but I don't have one of those pan shields and would probably lose most of the vegetables into the sink. So boiling off it is.

I have a Pyrex baking dish lined with tortilla quarters waiting to receive it. There's lowfat sharp cheddar and canned enchilada sauce waiting as well.