Zucchini-Corn Pudding - cooking recipe

Ingredients

2 Tbsp. butter
2 Tbsp. oil
1/2 c. minced onion
1/4 c. chopped green pepper
1 clove garlic, minced
2 lb. zucchini, chopped
2 c. corn
1 tsp. salt
1/2 tsp. pepper
1 tsp. cayenne
3 eggs, separated
1 c. grated Cheddar cheese
1/4 lb. butter, melted
2 Tbsp. sugar

Preparation

Saute onion, pepper and garlic in butter and oil until tender. Add zucchini and cook slowly 10 to 15 minutes.
Stir in corn and seasonings.
Cool.
Add beaten egg yolks, cheese, melted butter and sugar.
Beat egg whites until stiff, fold into vegetable mixture. Pour into greased 2 1/2-quart casserole.
Set in pan of hot water. Bake 1 hour at 350\u00b0.
May be baked ahead and reheated.
An excellent compliment to a baked ham or turkey!