8 or 9 med. zucchini (1 1/2 lb.)
1 med. onion, chopped
1 green pepper, chopped fine
1 clove garlic, crushed
Pinch of rosemary
Pinch of sweet basil
1/4 c. salad oil
1/2 to 1 c. grated Parmesan cheese
1 (No. 2) can cream style corn
3 eggs, well beaten
Salt and pepper

Cook zucchini in very little salted water until just tender; drain and mash. Saute onion, pepper, garlic, rosemary and sweet basil in oil until vegetables are tender; add zucchini and corn, part of the cheese (about 1/2), eggs, salt and pepper. Turn into a greased casserole and bake in 350 degree oven about 45 minutes or until firm and lightly brown on top.

Add rest of Parmesan cheese, sprinkle on top. Serves eight.