1 lb. zucchini squash, sliced
1/4 c. chopped onion, sauteed in 1 tbsp. butter
1 can cream style corn
4 oz. shredded Mozzarella cheese
2 eggs, beaten
1/2 tbsp. salt
2 tbsp. Parmesan cheese
1/2 c. bread crumbs
1 tbsp. butter

Cook squash in water until tender; drain and mash; mix with onion, corn, Mozzarella cheese and eggs. Put in a quart greased casserole dish. Take bread crumbs and mix with 1 tablespoon melted butter and Parmesan cheese; sprinkle on top of mix and bake for 45 minutes at 350 degrees. May use yellow squash instead of zucchini.