Zucchini and Chile Corn Bake

Description
Makes 8 servings.

Ingredients

 * 1 tablespoon vegetable oil
 * 1 pound zucchini, grated
 * 1/2 cup chopped onion
 * 3 eggs
 * 3 cups cooked rice
 * 1 7-ounce can whole kernel corn, drained
 * 2 4-ounce cans chopped green chiles
 * 2 cups grated Cheddar cheese
 * 4 ounces crumbled queso fresco*
 * 1 teaspoon salt
 * vegetable cooking spray
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/4 teaspoon ground white pepper

Directions
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 13x9x2-inch baking pan coated with cooking spray. Bake at 375 degrees 45 to 50 minutes or until knife inserted in center comes out clean.