3 lbs. sm. zucchini
1 (1 lb.) can cream style corn
4 eggs, beaten
Pepper (to taste)
2 tbsp. butter
1 sm. onion, chopped
1 green pepper, chopped
Salt (to taste)
1 c. Cheddar cheese, shredded

Scrub and trim the zucchini. Cook in boiling, salted water for 6 minutes. Drain and cut up. Combine with cream style corn and eggs. Melt the butter and saute the onion and green pepper. Combine with the corn mixture; add salt and pepper to taste. Put in casserole and top with the cheese. Sprinkle paprika on top. Bake at 350 degrees for 40 minutes.