Zucchini and Chile Corn Bake

Description
Makes 8 servings.

Ingredients

 * 1 tablespoon vegetable oil
 * 1 pound zucchini, grated
 * ½ cup chopped onion
 * 3 eggs
 * 3 cups cooked rice
 * 1 x 7-ounce can whole kernel corn, drained
 * 2 x 4-ounce cans chopped green chilis
 * 2 cups grated Cheddar cheese
 * 4 ounces crumbled queso fresco
 * 1 teaspoon salt
 * vegetable cooking spray

Directions

 * 1) Heat oil in large skillet over medium heat until hot.
 * 2) Add zucchini and onion; cook uncovered stirring constantly for 5 minutes or until zucchini is soft. Remove from heat; set aside.
 * 3) Beat eggs in large bowl; stir in rice, corn, chiles, cheese, zucchini mixture and salt. Mix well.
 * 4) Pour into 13x9x2-inch baking pan coated with cooking spray.
 * 5) Bake at 375 °F for 45 to 50 minutes or until knife inserted in center comes out clean.