4 zucchini, fairly large
1 c. water
1/2 tsp. salt
12 saltine crackers
1 lb. can creamed corn
1/2 c. grated Parmesan cheese
butter or margarine
Slice zucchini. Cook in boiling water with the 1/2
teaspoon salt for 6 minutes. Drain; place some finely crushed
crackers in bottom of slightly greased casserole dish. Dab
with margarine. Then alternate 2 layers of squash, corn,
cracker crumbs and cheese. Dot top with margarine and paprika.
Bake at 350 degrees for 20 to 25 minutes.
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