1 1/2 lb. thinly sliced zucchini squash
1 c. boiling water
1 c. milk
2 tbsp. flour
2 tbsp. butter
1/4 c. dry bread crumbs
1 1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 c. onion, chopped
2 eggs, beaten
1 tsp. melted butter

Cook zucchini in boiling water for 5 minutes. Drain and add milk. Blend flour and butter. Add to squash, cooking until thickened. Add salt, Worcestershire sauce and onion. Add small amount of hot mixture to beaten eggs. Blend together eggs, mixture and zucchini. Pour into 1 quart casserole dish. Combine bread crumbs and 1 tablespoon of butter of butter. Sprinkle over squash. Bake in 350 degree oven for 35 minutes.