• 3 lbs small zucchini, trimmed and scrubbed
• 1 (1 lb) can cream-style corn
• 4 eggs, beaten
• 2 tablespoons butter or 2 tablespoons margarine
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese ( 4 ounces)
• paprika

1. Trim and scrub zucchini and cook them in boiling salted water for 6 minutes.
2. Drain the zucchini and cut them in chunks. Mix the zucchini with the corn and beaten eggs- Set aside. Saute onion and green pepper until they are tender, the stir them into the zucchini mixture. Add salt and pepper. Turn mixture into a buttered 2-quart casserole. Sprinkle shredded cheese over the top, and sprinkle paprika over the cheese. Bake for 40 minutes at 350 degrees.

What a great way to use some of your late Summer zucchini.