1 pound zucchini, sliced
3 eggs, beaten
1/3 cup sharp cheddar cheese, grated
1 pound cream style corn
¾ teaspoon salt
¼ teaspoon pepper

Cut the zucchini into thin slices.

Place the zucchini in a pot and just barely cover it with salt water.

Cook until boiling

Once the zucchini is soft and about to fall apart, drain thoroughly.

Mix the pound of zucchini, can of cream style corn, eggs, salt and pepper in a bowl.

Spoon mixture into greased casserole dish.

Top with sharp cheddar cheese.

Cover the full casserole dish with aluminum foil.

Bake in 350 degree oven for 50 minutes.