2 tbsp. soft butter
1/4 c. finely chopped onion
2 eggs
1 c. light cream
2 c. whole kernel corn
2 c. shredded zucchini
1/4 c. flour
1 tsp. salt
1/2 tsp. pepper
1 (4 oz.) can chopped green chiles
1 c. grated Cheddar

Combine all ingredients (except cheese), mixing until well blended. Spoon into a buttered 1 1/2 quart casserole. Bake at 350 degrees for 25 to 30 minutes. Top with cheese and return to oven until cheese melts. Yield: 6 to 8 servings. Note: Corn and zucchini should be well drained.