3 c. sliced zucchini, cut 1/4" thick
3 c. corn, cut from cob
1 (4 oz.) can diced California green chilies
1 1/2 c. shredded sharp cheddar cheese
2 eggs, beaten
1/2 tsp. salt
Garlic salt

Steam zucchini slices over boiling water or in microwave for 4 minutes until just tender. Drain and combine with corn, chilies and 1 cup of the cheese. Beat eggs and seasonings and add to vegetable mixture. Turn into oiled, shallow 1 1/2 quart casserole, sprinkle with remaining cheese.