Summer Vegetable Skillet

Description
Makes 6 servings.

Ingredients

 * Vegetable cooking spray
 * 1 1/2 cups 8 ounces smoked ham, diced
 * 1 medium onion, sliced
 * 2 cloves garlic, minced
 * 1 cup thinly sliced mushrooms
 * 1 medium zucchini squash, sliced into 1-inch rounds then in half
 * 1 large tomato
 * 2 cups fresh spinach, stems removed and torn
 * 1/4 teaspoon ground black pepper
 * 1 14-1/2-ounce can chicken broth
 * 2 cups quick-cooking white rice
 * 1 1/2 cups frozen corn
 * 1/2 teaspoon dried basil leaves
 * 1/4 teaspoon dried oregano leaves
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
Heat large skillet coated with cooking spray over medium-high heat until hot. Add ham, onions and garlic; cook and stir 5 to 7 minutes or until tender. Add mushrooms, zucchini, tomato, spinach and pepper. Cook and stir 3 to 4 minutes or until spinach is wilted. Add broth, rice, corn, basil and oregano. Bring to a boil over high heat. Reduce heat, cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Fluff with fork before serving.