Zucchini and Corn Casserole

• 1 1/2 pounds small zucchini
• One 8-ounce can cream-style corn
• 2 eggs, lightly beaten
• 1 small onion, chopped
• 1 small bell pepper, chopped
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated sharp Cheddar cheese
• Paprika to taste

1. Preheat oven to 350 degrees.
2. Cook zucchini in boiling salted water to cover until just tender, about 6 minutes.
3. Drain, cut into chunks, and combine with corn and eggs.
4. Meanwhile, saute onion and bell pepper in butter until golden brown, about 5 minutes.
5. Add to zucchini and corn mixture; add salt and pepper.
6. Pour mixture into a greased casserole.
7. Sprinkle cheese on top, then sprinkle with paprika.
8. Bake uncovered for about 30 minutes, or until lightly browned and bubbly.

zucchini, creamstyle, eggs, onion, bell pepper, butter, salt, ground black pepper, cheddar cheese, paprika

Taken from www.epicurious.com/recipes/food/views/zucchini-and-corn-casserole-384700 (may not work)