Zucchini Corn Casserole - cooking recipe

Ingredients

3 lb. small zucchini, washed and stems removed
1 (1 lb.) can cream-style corn
4 eggs, slightly beaten
1 medium size onion, chopped
1 small green pepper, seeded and chopped
2 Tbsp. butter or margarine, melted
1 1/4 tsp. salt
1/4 tsp. pepper
1 c. shredded sharp Cheddar cheese
paprika

Preparation

Cook zucchini in boiling salted water until just tender, about 6 minutes.
Drain zucchini, cut in chunks and combine with the corn and eggs.