Zucchini-Corn Casserole

• 3 lbs small zucchini, trimmed and scrubbed
• 1 (1 lb) can cream-style corn
• 4 eggs, beaten
• 2 tablespoons butter or 2 tablespoons margarine
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese (4 ounces)
• paprika

1. Trim and scrub zucchini and cook them in boiling salted water for 6 minutes.
2. Drain the zucchini and cut them in chunks.
3. Mix the zucchini with the corn and beaten eggs- Set aside.
4. Saute onion and green pepper until they are tender, the stir them into the zucchini mixture.
5. Add salt and pepper.
6. Turn mixture into a buttered 2-quart casserole.
7. Sprinkle shredded cheese over the top, and sprinkle paprika over the cheese.
8. Bake for 40 minutes at 350 degrees.

zucchini, creamstyle, eggs, butter, onion, green pepper, salt, pepper, cheddar cheese, paprika

Taken from www.food.com/recipe/zucchini-corn-casserole-126852 (may not work)