In a large skillet heat oil over medium heat; add onion and saute until soft.
Stir in corn, zucchini and chipotles and cook for 6-7 minutes stirring often.
Remove from heat and stir in 3/4 cup of the cheese and the eggs, season to taste.
Spread corn mixture into a greased casserole.
Crumble stale corn tortillas (use tortilla chips if you have too), and mix with remaining cheese.
Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until golden brown and heated through.
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