6 sm. zucchini
1/2 tsp. salt
1/2 c. butter
1 1/2 c. chopped onion
1 minced garlic clove
1 green pepper, chopped
1 c. sharp cheddar cheese, grated
5 eggs
1 c. drained kernel corn

Steam zucchini in water with salt, drain and chop.

Cook onions, garlic and peppers in butter. Blend with zucchini, add cheese, eggs and corn.

Pour in 1 1/2 to 2 quart casserole. Bake 1 hour at 350 degrees.