2 pounds zucchini, unpeeled, cut into 1/4-inch slices
1 large eggplant, peeled, and cut into 1-inch cubes
11 ounces cream cheese, diced
1 egg, beaten
1 (4 ounce) can chopped green chiles
Bread crumbs (for topping)
Butter or margarine

Cook zucchini and eggplant separately in salted water until just tender. Drain well. Combine. Mix together cream cheese, egg and chiles. Add to drained vegetables. Mix. Pour into greased 1 1/2-quart casserole. Top with crumbs. Dot with butter or margarine. Bake, uncovered, at 350 degrees F for 30 minutes.

NOTE: May be frozen before baking. When ready to bake, thaw, then follow baking directions.