6 med. zucchini, sliced
3 slices wheat bread, soaked in milk
1 egg
Salt and pepper to taste
1/2 c. coarsely chopped almonds or peanuts
Bread crumbs
Butter

Place the zucchini in saucepan with a little water. Cook until tender, but still crisp. Drain and chop into small pieces. Mash the bread and combine with the zucchini. Beat the egg slightly, then stir into zucchini mixture with salt, pepper and nuts. Pour into a buttered casserole, sprinkle with the bread crumbs; dot with butter and bake in a 350 degree oven until the crumbs have browned. Serves 4.