Cut off ends of zucchini; do not pare.
Cook in boiling water for 5 to 7 minutes; drain.
Cut in half lengthwise.
With tip of spoon, carefully scoop out centers, leaving a 1 1/4 Inch shell.
Dice scooped out squash; drain excess liquid.
Sprinkle diced squash and shells with salt.
Combine eggs, corn, green onion, salt and diced squash.
Spoon lightly into shells.
Bake uncovered at 350° for 25 minutes.
Sprinkle cheese over tops and bake 4 to 5 minutes more.