Tasty vegetable combination.

2 lbs. zucchini, cut in 1/4 inch slices
1/2 tsp. salt
1/2 c. water
2 eggs, beaten
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. grated onion
1 can (12 oz.) whole kernel corn, drained
2 c. shredded natural American cheese

Cook sliced zucchini in salted water for about 10 minutes or until tender. Drain well and mash. Mix eggs, 1/4 teaspoon salt, pepper and onion. Combine zucchini with egg mixture, corn and half the cheese. Pour into oiled 2 quart casserole. Top with remaining cheese. Bake at 350 degrees for 30 to 40 minutes or until set. Serves 5 to 6.