Heat oil in large skillet over medium heat until hot. Add zucchini and onion; cook uncovered, stirring constantly, for 5 minutes or until zucchini is soft. Remove from heat; set aside. Beat eggs in large bowl; stir in rice, corn chiles, cheese, zucchini mixture, and salt. Mix well. Pour into 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at 375 degrees 45 to 50 minutes or until knife inserted in center comes out clean.

*Substitute a very mild feta cheese for queso fresco, if desired.

Reprinted with permission from Usa Rice Council Electronic format courtesy of Karen Mintzias