Tex-Mex Zucchini Casserole

4 ears fresh corn
1/4 cup olive oil (more or less)
3 medium onions, sliced thin
6 or 7 medium zucchini, sliced thin
1 large tomato, seeded, chopped and drained.
1 (8 oz. ) can of tomatillos drained and chopped or 1 cup fresh tomatillos, chopped
2 Anaheim chili peppers (mild long green peppers), seeded and chopped
1 small jalapeño chile, seeded and chopped
3/4 teaspoon oregano
Salt and pepper
1 cup shredded cheddar or Monteray Jack cheese

Directions:
Preheat the oven to 350°. With a sharp knife, cut the corn from the cobs and set aside. In a large skillet, heat a tablespoon of olive oil and saute the onions and zucchini for 3 to 5 minutes over medium heat. Remove from pan and set aside. In the skillet, heat another tablespoon or two of olive oil and saute the tomato and tomatillos for 3 to 5 minutes. Remove from heat, and add the zucchini mixture to the tomato mixture. Stir in peppers and oregano; season with salt and pepper to taste. Spray a large casserole dish with non-stick cooking spray. Spoon vegetable mixture into casserole dish and sprinkle with shredded cheese. Bake the casserole covered for 30 minutes. Then place it briefly under the broiler (watch carefully!) to brown the top before serving.

Notes:
Substitute any peppers that you like.