In a dry skillet toast the cumin seeds over medium to high heat, shaking the pan frequently. Transfer the seeds into a coffee grinder or use a mortar and pestle to process the seeds until ground. You could use ground cumin but the toasting and grinding will bring out additional flavors.
In a large saucepan, dry sauté the onions* for about 5 to 10 minutes, stirring occasionally and adding some water or veggie broth to avoid sticking and burning the onions. Add garlic and cook for an additional 30 seconds.
At this point add the red bell pepper and jalapeño pepper and cook for an additional 5 to 10 minutes. Add water or veggie broth if needed to avoid sticking.
Remove from heat and stir in the zucchini, beans, corn, rice, no-cheese sauce and most of the cilantro. Add some sea salt to taste. Transfer to a 2-qt square backing dish. Bake for 25 to 30 minutes or until bubbly :-)
Sprinkle with some vegan parmesan cheese (optional) and the remainder of the cilantro.
Notes
Optional: You could sprinkle some of the parmesan cheese on top of the dish. This is something I always have available. It stays good for several months and can be used for salads, pizza and pasta dishes.