1 lb. zucchini, sliced
1/2 c. chopped onion
1/3 c. chopped green pepper
2 tbsp. butter
1 (1 lb.) can cream-style corn
3 eggs, beaten
3/4 tsp. salt
1/4 tsp. pepper
1/3 c. grated sharp Cheddar cheese

Cook zucchini in boiling salted water until tender; drain thoroughly. Meanwhile, cook onion and green pepper in melted butter until soft. Combine zucchini, onion, green pepper, corn, eggs, salt and pepper. Spoon into greased 1 1/2 quart casserole. Sprinkle with cheese. Bake at 350 degrees for 50 minutes.