Recipe(tried): Zucchini-Corn Casserole (using creamed corn, eggs and cheddar)

ZUCCHINI-CORN CASSEROLE

1 1/2 lbs. zucchini or yellow squash, sliced
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
2 tablespoons vegetable oil
1 (16 oz.) can cream style white shoe peg corn
2 eggs, beaten
1/2 cup grated Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried rosemary

Steam zucchini until just tender. Let cool.

Saute onion and bell pepper in oil; set aside.

Add eggs, cheese and seasonings to corn. Fold into zucchini along with sauteed onion and pepper. Pour into buttered casserole and place in pan of hot water.

Bake at 350 degrees F for 45 minutes or until firm.

VARIATION:
Crumbled bacon or cubed ham makes a nice addition.

Serves 6-8
MED/TN