1 1/2 c. grated zucchini
2 slices white bread, made into crumbs
3/4 c. grated carrots
2 oz. grated cheese
2 med. eggs, beaten
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. melted butter

In medium bowl, combine zucchini, half of the bread crumbs, and remaining ingredients except the butter. Transfer to a 1-quart casserole dish. Combine remaining bread crumbs and butter; mix until crumbs are coated. Spread crumb mixture over top of pudding. Bake 1 hour in a 350 degree oven or until a toothpick inserted in the center comes out clean. Yield: 2 servings.