Title: Zucchini and chile corn bake
 Categories: Main dish, Side dish, Vegetables, Ovo-lacto, Vegetarian
      Yield: 8 Servings
 
      1 tb Vegetable oil
      1 lb Zucchini; grated
    1/2 c  Chopped onion
      3    Eggs
      3 c  Cooked rice
      7 oz Whole kernel corn (canned)
           -- drained
      8 oz Chopped green chilies
      2 c  Cheddar cheese, grated
      4 oz Crumbled queso fresco*
      1 ts Salt
           Vegetable cooking spray
 
  Heat oil in large skillet over medium heat until hot.  Add zucchini
  and onion; cook uncovered, stirring constantly, for 5 minutes or
  until zucchini is soft. Remove from heat; set aside.  Beat eggs in
  large bowl; stir in rice, corn chiles, cheese, zucchini mixture, and
  salt.  Mix well. Pour into 13 x 9 x 2-inch baking pan coated with
  cooking spray.  Bake at 375 degrees 45 to 50 minutes or until knife
  inserted in center comes out clean.
  
  *Substitute a very mild feta cheese for queso fresco, if desired.