1 lb. zucchini
10 oz. pkg. frozen corn
1/4 c. chopped onion
1 tbsp. butter
2 eggs
1 c. shredded Monterey Jack cheese
1/4 c. bread crumbs
2 tbsp. Parmesan cheese
1 tbsp. melted butter
1/4 tsp. salt

Wash unpeeled zucchini. Cut off ends and slice 1 inch thick. Cook in small amount salted water, cover until tender. Drain. Mash with fork. Cook corn and set aside. Cook onion in 1 tablespoon of butter until tender. In casserole dish, stir in eggs, cheese, salt, zucchini and corn. In separate bowl, combine bread crumbs, melted butter and Parmesan and spread on top. Cook at 350 degrees for 30 minutes.