2 cans (6 1/2 or 7 oz.) tuna in vegetable oil
1/2 c. chopped onion
1 tsp. chili powder
1 tsp. dried leaf oregano
1/2 tsp. salt
1/4 tsp. cumin seed
2 med. zucchini
1 green pepper, cut into strips
2 tomatoes sliced
1 pkg. (10 oz.) frozen whole kernel corn, thawed
2 c. grated longhorn or mild Cheddar cheese

Drain 1 tbsp. oil from tuna into flameproof two quart casserole; add onion, cook until golden.

Mix together chili powder, oregano, salt and cumin seed. Layer one third of each vegetable, one third of tuna and two thirds cup cheese over onion in casserole, sprinkling each layer with a small amount of seasoning mixture. Repeat layers two more times. Cover. Bake in a 350 degree oven for 1 1/2 hours.