Zucchini Casserole Imperial

Serves 6

• 4 cups sliced zucchini
• 2 cups boiling water
• 2 eggs
• 1 cup mayonnaise
• 1 onion, chopped
• 1/4 cup chopped green pepper
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 Tbsp. butter or margarine
• 2 Tbsp. buttered bread crumbs

Cook zucchini in water until just tender; drain. In a large bowl, beat eggs. Stir in mayonnaise, onion, green pepper, cheese, salt and pepper. Add zucchini. Pour into a greased 1½-quart baking dish. Dot with butter and sprinkle with bread crumbs. Bake in 350°F oven for 30 minutes or until bubbly.