4 c. sliced zucchini
2 c. boiling water
2 eggs
1 c. mayonnaise
1 onion, chopped
1 c. Parmesan cheese
1/4 c. chopped green pepper
salt and pepper to taste
bread crumbs

Cook zucchini in water until tender and drain. In large bowl beat eggs and stir in mayonnaise, onion, green pepper, cheese, salt and pepper. Add zucchini and pour into 1 1/2-quart casserole dish. Dot with butter and sprinkle with bread crumbs.

Bake at 350°F for 30 minutes or until bubbly.