1 lb. sm. zucchini, thinly sliced
4-5 med. size ears of corn
3/4 c. chopped onion, finely chopped
1/3 c. chopped green pepper
3 med. size tomatoes, peeled & 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 (more cheese can ba added)

(This can be substituted with a small hot pepper finely chopped, gives a better flavor.)

1. Slice zucchini; cut kernels from cob. You should have 2 1/2 to 3 cups of corn.

2. In flame proof casserole, combine zucchini, corn, onion, green pepper, tomatoes, oil, sugar, salt and pepper (or the hot peppers). Cook, stirring gently over medium heat for about 10-12 minutes or until zucchini and corn are just cooked.

3. 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.