4 c. zucchini (about 6)
1 onion, chopped
1 can chopped green chiles with liquid
1 can creamed corn
salt and pepper to taste
8 oz. cream cheese
toasted bread crumbs (3 to 4 slices)

Peel zucchini and cut into pieces. Chop onion and boil with zucchini until cooked. Drain. Add all other ingredients except bread crumbs. Toast bread crumbs and crumble over top of casserole.

Bake at 350°F for 40 minutes.