Zucchini-Corn Casserole

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