1 lb. zucchini (3 med.)
1/4 c. chopped onion
1 tbsp. butter
1 (10 oz.) pkg. frozen whole kernel corn, cooked and drained, or 2 c. fresh corn cut from cob, cooked and drained
1 c. shredded Swiss cheese (4 oz.)
2 beaten eggs
1/4 tsp. salt
1/4 c. fine dry bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. butter, melted

Wash zucchini; do not peel. Cut into 1 inch thick slices. Cook, covered, in a small amount of boiling salted water until tender, 15 to 20 minutes. Drain and mash with fork. Cook onion in 1 tablespoon butter until tender. Combine zucchini, onion, cooked corn, Swiss cheese, eggs and salt. turn mixture into a 1 quart casserole. Combine crumbs, Parmesan, and melted butter; sprinkle over corn mixture. Place casserole on a baking sheet. Bake, uncovered, at 350 degrees until knife inserted off center comes out clean, about 40 minutes. Let stand 5 to 10 minutes before serving. Garnish with cherry tomatoes and parsley, if desired. Makes 6 servings.