ZUCCHINI CORN CASSEROLE
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)
Trim and scrub zucchini and cook them in boiling salted water for 6 minutes.
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.
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