Trim zucchini and scrub well; cook in boiling salted water until just tender, about 6 minutes. Drain squash, cut in chunks, and combine with corn and eggs. Meanwhile, melt butter in frying pan and saute onion and green pepper until golden brown, about 5 minutes; add to the other vegetables with salt and pepper. Turn into a 2 quart casserole or baking dish. Sprinkle cheese on top, then sprinkle with paprika. Bake in a 350F oven for about 40 minutes (30 minutes if recipe is cut in half) or until lightly browned and bubbly.
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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 96 (49%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 128.2mg||39 %|
|Sodium 163.2mg||6 %|
|Potassium 626.2mg||16 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 15.6g|
|Protein 10.1g||14 %|
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Calories per serving: 197
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