Zucchini and Corn Casserole

Preheat the oven to 400°F.

Wash the zucchini and grate it. Place in a colander and press to remove any extra water it may contain.

Finely chop the onion on a cutting board.

Pour some oil into a pan and sauté the onion over medium heat for several minutes, until tender.

Add the zucchini, the salt, and the ground cumin to the pan. Cook for 4-5 minutes.

Meanwhile, beat the eggs in a bowl and add a pinch of salt. Add the corn and mix with the egg.

Add the contents from the pan into a large bowl, along with the beaten eggs and corn. Mix the ingredients together. Grease an oven safe dish and pour the mixture from the bowl into it. Bake for 20 minutes or until a knife or toothpick come out clean when you prick the center.