4 c. sliced zucchini (thick)
3 tbsp. water
1 tsp. salt
3 tbsp. butter
3/4 c. chopped onion
1 lg. green pepper, diced
1 (8 oz.) can water chestnuts, drained and sliced
Pepper to taste
1 1/4 c. shredded Cheddar cheese (5 oz.)
1/4 tsp. paprika

Butter 11 x 7 inch baking dish. Place zucchini in a medium saucepan; add 3 tablespoons water and salt. Bring to a boil; reduce heat. Cover; steam 8 to 12 minutes until tender crisp, drain well. Place in buttered dish. In a medium skillet, melt butter. Add onion, green pepper and water chestnuts; saute until onion is tender but not browned. Stir in black pepper. Spoon sauteed vegetables over zucchini. Cover with cheese; sprinkle with paprika. Bake uncovered in a 350 degree oven for 20 minutes or until cheese is melted. Makes 6 to 8 servings.