1 1/2 lb. sm. zucchini squash
1 lg. onion, finely chopped
1 tsp. salt
1/4 tsp. ground black pepper
1 c. grated sharp Cheddar cheese
2 eggs, beaten
1 1/2 c. soft bread crumbs (3 slices chopped in blender)
6 tbsp. butter

Cook zucchini whole until crisp tender. Cool. Saute onion in 4 tablespoons butter until golden. Cut squash into cubes. Add to onion. Stir in cheese, salt and pepper. Cool. Mix lightly with egg; spoon into a 1 quart buttered baking dish. Melt remaining 2 tablespoons butter, add to bread crumbs and toss. Sprinkle over zucchini.

Bake at 350 degrees for 30-45 minutes or until bubbly. Wonderful served with tossed salad, fresh San Francisco - style French sour dough bread and chilled California chablis!

Serves 4-6.