Zucchini Corn Pudding
|Zucchini||1 1⁄2 Pound, thinly sliced|
|Onion||1 Medium, thinly sliced|
|Green pepper||1 , minced|
|Garlic||1 Clove (5 gm), minced|
|Salad oil||1⁄4 Cup (4 tbs)|
|Canned cream style corn||20 Ounce (1 No 2 Can)|
|Grated cheese||3⁄4 Cup (12 tbs)|
|Eggs||3 , well-beaten|
Cook zucchini in boiling, salted water until tender.
Drain; squeeze out all liquid.
Saute" onion, green 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 degrees, or until firm.