5 med. sliced zucchini, 2 1/2 c.
2 eggs
3/4 c. mayonnaise
1 med. onion (chopped fine)
1 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. butter
1/4 c. bread crumbs

In a 2 quart casserole, cook zucchini, covered, for 14 minutes or until tender, stirring. Drain well.