Title: Corn and zucchini au gratin with chipotle peppers
 Categories: Casseroles, Corn, Side dishes, Zucchini
      Yield: 4 Servings
 
      2 tb Corn oil
      1 sm Onion, diced
      3 c  Corn kernels, fresh or
           -frozen
      2 sm Zucchinis, grated
      2    Canned chipotles, minced
      1 c  Monterey jack cheese, grated
      2    Eggs, beaten
           Salt and pepper to taste
      2    Corn tortillas, stale;
           -ground
 
  1. Preheat oven to 400 degrees.
  
  2. In a large skillet heat oil over medium heat; add onion and saute
  until soft.
  
  3. Stir in corn, zucchini and chipotles and cook for 6-7 minutes
  stirring often.
  
  4. Remove from heat and stir in 3/4 cup of the cheese and the eggs,
  season to taste.
  
  5. Spread corn mixture into a greased casserole.
  
  6. Crumble stale corn tortillas (use tortilla chips if you have too),
  and mix with remaining cheese.
  
  7. Sprinkle cheese/tortilla mixture over top and bake for 20 minutes
  until golden brown and heated through.
  
  NOTES : This is a very tasty casserole that even kids will enjoy if
  you remove the Chipotles. You can add half the amount of chipotles to
  half of the mixture and cook in two separate casseroles. Baking time
  may be slighlty lees. This way you can enjoy the full flavour of the
  dish and get your kids to eat zucchini without them even knowing it.
  
  Recipe