3 lb. small zucchini
Boiling water
1 (12 oz.) can cream style corn
5 eggs, slight beaten
1 1/4 tsp. salt
1/2 tsp. pepper
1 med. onion, minced
1 green pepper, seeded and chopped
2 tbsp. butter, melted
2 c. grated Cheddar cheese, divided
Paprika

Cook zucchini in boiling water until just tender, about 4 minutes. Drain and cut into chunks. Combine with corn, eggs, and salt and pepper. Saute onion and green pepper in butter; add to other vegetables, along with 1 cup cheese. Pour mixture into greased casserole dish and sprinkle remaining 1 cup cheese on top. Sprinkle paprika over all for appearance. Bake uncovered for 30 minutes at 350 degrees for until lightly browned and bubbly. Serves 4 to 6.