2/3 c. chopped ripe olives
3 or 4 zucchini, chopped
1/4 c. salad oil
1 tsp. salt
Dash of pepper
Garlic salt to taste
1 sm. can evaporated milk
1 egg
1 slice bread, broken
1 c. grated cheese

Combine squash, oil, salt, pepper and garlic salt with a small amount of water in saucepan. Cook for 10 minutes. Combine milk, egg and olives, beat until blended. Pour over bread crumbs, let stand until bread is soaked. Place a layer of 1/2 the squash mixture in a 9 or 10-inch casserole; add a layer of cheese. Pour 1/2 the milk/egg mixture over the casserole. Repeat layers, using all remaining ingredients. Bake at 350 degrees for 45 minutes. Yield: 5 to 6 servings.