1/2 cup water 3/4 cup diced onion 3 cups sliced zucchini 1 cup shredded Jack and Cheddar cheeses 2 eggs, beaten 1 teaspoon salt 1/2 teaspoon pepper 1 (4-ounce) can diced green chiles 1 (14 1/2-ounce) can whole tomatoes, drained and cut up 2 cups corn bread stuffing mix 6 tablespoons butter, cut into bits

Step 1 Bring the water to a boil and cook the onion and zucchini until the squash is tender-crisp, 12 to 15 minutes. Remove from the heat and drain.

Step 2 Heat the oven to 375 degrees. Grease a 1 1/2-quart casserole.

Step 3Combine the zucchini, onion, cheese, beaten eggs, salt, pepper, chiles and tomatoes in a mixing bowl, then pour into the casserole. Top with the corn bread stuffing mix and dot with butter.

Step 4Bake until the corn bread stuffing is golden brown, 40 minutes. Place the casserole under the broiler briefly to brown the top, 2 to 3 minutes.

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