Recipe: Zucchini Corn Pudding

ZUCCHINI CORN PUDDING

1 medium-sized onion, chopped
1/2 green pepper, chopped
1 clove garlic, minced
1/4 cup butter or margarine
3 large zucchini, thinly sliced
1 1/2 cups cooked corn (or one 12 oz. can whole kernel corn, drained)
1 tsp. salt
1/2 tsp. pepper
3/4 cup grated Cheddar cheese
3 eggs, separated

Cook onion, green pepper and garlic in butter or margarine until tender.

Add zucchini and cook about 10 minutes longer.

Stir in corn, salt, and pepper; cool. Add cheese and well beaten egg yolks. Fold in stiffly beaten egg whites. Pour into greased 2 quart casserole; cover and set in pan of hot water.

Bake at 350 degrees F for 1 hour or until knife inserted in center comes out clean.

Makes 6 to 8 servings
From: Recipelink.com
Source: Recipes by Betty Newton, The Ohio Fuel Gas Company, not dated