Zucchini-Corn Pudding - cooking recipe

Ingredients

1 1/2 lb. zucchini, thinly sliced
1 medium onion, thinly sliced
1 green pepper, minced
1 clove garlic, minced
1/4 tsp. rosemary
1/4 c. salad oil
1 (No. 2) can creamed corn
3/4 c. grated cheese
3 well beaten eggs

Preparation

Cook zucchini until tender; drain.
Squeeze out all liquid. Saute onion, pepper, garlic and rosemary in oil until tender.
Add zucchini, corn, cheese, eggs, salt and pepper; mix.
Turn into greased 2-quart casserole.
Bake 45 minutes at 350\u00b0.
Serves 8.