Grate zucchini and squeeze out excess liquid. Place in a bowl with drained and rinsed Edgell Corn Kernels, spring onion, feta, beaten eggs, flour and black pepper. Stir to combine.
Spoon into a 18cm x 27cm paper lined ovenproof dish, sprinkle with 1 tablespoon grated Parmesan cheese and bake at 180°C for 20 minutes.
Cut into slices and serve warm or cold.