2 lbs. zucchini
1 stick butter
1 tbsp. sugar
Salt & pepper to taste
1 beaten egg
1/2 c. mayonnaise
1/2 c. water chestnuts
1/2 c. chopped onion
1/2 c. pimiento
1 c. grated sharp cheese

Cook squash until tender and drain. Mash in butter, add remaining ingredients, except cheese. Add 1/3 cup of the cheese. Put into greased 9"x13" casserole and top with remaining cheese. Bake at 350 degrees for 35 to 40 minutes or until brown and bubbly. Serves 8 to 10. Can make ahead, freezes well. Substitute 1 can whole corn drained for half the squash.