3/4 c. chopped onion
2 c. zucchini, peeled and thinly sliced
3 tbsp. butter
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can stewed tomatoes, drained
3 c. cooked rice
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
2 c. (8 oz.) shredded Mozzarella cheese

In large fry pan, saute onion and zucchini in butter until soft and tender. Turn into a large bowl and add the rest of the ingredients, except the cheese. Mix gently. Turn into a casserole dish. Sprinkle with cheese. Bake for 30 minutes at 325 degrees.