Heat a large skillet over medium-high heat. Add the oil to the pan and swirl to coat. Add onion; saute 3 minutes. Add the ground chicken, cook 3 minutes, stirring to crumble. Stir in the cumin, chili powder, and 1/4 tsp salt.

Step 3

Add the the zucchini, corn, tomatoes, and tomato sauce. Bring to a boil. Reduce the heat, and simmer for 8 minutes, stirring occasionally.

Step 4

Divide the chicken mixture evenly among 4 10-ounce ramekins coated with cooking spray. Place the ramekins on a baking sheet.

Step 5

Place the remaining 1/4 teaspoon salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring the remaining cup of water to a boil in a medium saucepan. Gradually add the cornmeal mixture to the pan; cook for 3 minutes or until thickened, stirring frequently. Stir in 2 ounces of cheese.