Finely chop the onion.

If using frozen corn, ensure it is thawed.

Thinly slice the jalapeno pepper.

Thinly slice the zucchini.

In a large nonstick ovenproof skillet, cook the onions over medium heat for 3-4 minutes, or until crisp-tender.

Stir in the corn and jalapeno peppers.

Cover the skillet and cook for 5-6 minutes, stirring frequently, until the corn is tender.

In a separate bowl, mix the flour and milk until blended.

Add the flour and milk mixture to the corn mixture in the skillet; mix well.

Cook for 4-5 minutes, stirring frequently, until the mixture is thickened.

Add the sliced zucchini to the skillet; mix well.

Top the vegetable mixture with shredded cheddar cheese.

Preheat the broiler.

Broil the vegetable mixture for 3-4 minutes, or until the cheese is melted and bubbly.

Remove from the broiler and let cool slightly before serving.