2 lg. zucchini squash
1 tbsp. lemon juice
1 c. grated sharp cheese
2 c. bread crumbs, sauteed in butter
1/2 c. chopped onions
1/2 c. grated Parmesan cheese

Wash zucchini well and cut off ends. Cut into bite size pieces. Boil zucchini and 1/2 cup chopped onions for 4 minutes. Drain well and put into buttered casserole. Add 1 tablespoon lemon juice, dot with butter, and add 1/2 cup grated Parmesan cheese. Add salt and pepper to taste. Add 1 cup grated sharp cheese and the 2 cups bread crumbs sauteed in butter.

Bake at 350 degrees for 25 minutes. Makes 6 servings.