---------- Recipe via Meal-Master (tm) v8.02
   
        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.
    
    Source: Viva Arroz!
    Reprinted with permission from USA Rice Council
    Electronic format courtesy of Karen Mintzias
   
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