4 tbsp. butter
1 onion, chopped
3 lg. zucchini
1 c. grated cheddar cheese
2 eggs, lightly beaten
1/4 c. fresh bread crumbs

Wash and slice zucchini. Cook in small amount of water until tender but still crisp. Grease 1 1/2 quart casserole. Melt 2 tablespoons butter in skillet. Saute onion until golden. Add drained zucchini, cheese and eggs. Mix well. Turn mixture into the casserole. Sprinkle with bread crumbs, dot with remaining 2 tablespoons of butter. Bake at 325 degrees for 45 minutes. Serves 6.