Zucchini and Corn Casserole

With the garden overflowing with zucchini and squash, we are trying to find as many different dishes to make with these garden treasures. This is a different approach to regular old squash casserole and can easily be adjusted to fit your needs. For us I added extra black pepper for a little zing :)

Ingredients

1 1/5 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 black pepper

1/2 cup grated sharp cheddar cheese

Paprika to taste

Preheat oven to 350 degrees. Cook zucchini in boiling salted water until tender, about 6 minutes. Drain, cut into chunks, and combine with corn and eggs. Meanwhile, saute onions and bell pepper in butter until golden brown, about 5 minutes. Add zucchini and corn mixture; add salt and pepper. Pour mixture into a greased casserole dish. Sprinkle the cheese on top (more if you like), then sprinkle with paprika. Bake uncovered for about 30 minutes, or until lightly browned and bubbly.

Serves 4 to 5