Recipe: Zucchini Corn Bake (1970's)

ZUCCHINI CORN BAKE

1 lb. zucchini, sliced*
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 Tbsp. butter
1 (1 lb.) can cream-style corn
3 eggs, beaten
3/4 tsp. salt
1/4 tsp. pepper
1/3 cup grated cheese

Cook zucchini in boiling, salted water until tender. Drain thoroughly.

Meanwhile, cook onion and green pepper in melted butter until soft.

Combine zucchini, onion, green pepper corn, eggs salt and pepper. Spoon into a greased 1 1/2-quart casserole. Sprinkle with cheese.

Bake in a moderate oven at (350 degrees F) for 50 minutes or until set.

*You may use canned zucchini (without boiling).

Marjorie Baxter

Makes one (1 1/2 quart) casserole
From: Recipelink.com
Source: Church of the Wildwood, Oswegatchie Baptist Church (NY), 1977