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1 1/2 pounds small zucchini 1 (8-ounce) can cream-style corn 2 eggs, lightly beaten 1 small onion, chopped 1 small green pepper, chopped 1 tablespoon butter 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup grated sharp Cheddar cheese Paprika to taste Preheat oven to 350 degrees. Cook zucchini in boiling, salted water to cover, until just tender, about 6 minutes. Drain very well and cut into chunks. Combine zucchini, corn, and eggs. Meanwhile saute onion and peppers in butter about 5 minutes. Add to zucchini and corn mixture; add salt and pepper. Pour into a greased 11x7-inch casserole dish. Sprinkle cheese and paprika on top. Bake uncovered for about 30 minutes or until lightly brown and bubbly. Yield: 4-5 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |