1 lb. small zucchini, thinly sliced
4 or 5 med. size ears corn
3/4 c. finely chopped onion
1/3 c. chopped green pepper
3 med. size tomatoes, peeled and coarsely chopped
2 tbsp. vegetable oil
1/4 tsp. sugar
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 c. diced stale bread
1/3 c. diced sharp cheese

Slice zucchini; cut kernels from cobs. You should have 2 1/2 to 3 cups corn. In flameproof casserole, combine zucchini, corn, onion, green pepper, tomatoes, oil, sugar, salt and pepper. Cook, stirring gently over medium heat for about 10 to 12 minutes or until zucchini and corn are just cooked. Sprinkle vegetables with bread and cheese cubes and bake in preheated 350 degree oven until cheese melts and bread is crisp. Serve hot. Makes 6 servings.