1. Preheat oven to 400 degrees.

2. In a large skillet heat oil over medium heat; add onion and saute until soft.

3. Stir in corn, zucchini and chipotles and cook for 6-7 minutes stirring often.

4. Remove from heat and stir in 0.75 cup of the cheese and the eggs, season to taste.

5. Spread corn mixture into a greased casserole.

6. Crumble stale corn tortillas (use tortilla chips if you have too), and mix with remaining cheese.

7. Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until golden brown and heated through.