1 lb. (3 to 4 medium) zucchini
1/4 c. chopped onion
1 tbsp. butter
2 beaten eggs
2 c. (10 oz.) frozen corn, cooked and drained
1 c. shredded processed Swiss cheese
1/4 tsp. salt
1/4 c. fine dry bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. butter

Slice zucchini about 1-inch thick. Cook until tender; drain and mash with fork. Cook onion in the first tablespoon butter until tender. Combine beaten eggs, mashed zucchini, onion, corn, Swiss cheese and salt. Turn into 1-quart casserole dish. Combine bread crumbs, Parmesan cheese and second tablespoon butter. Sprinkle on top of corn mixture and bake on baking sheet for 40 minutes at 350°F. Let stand 5 to 10 minutes before serving. Garnish with chopped fresh tomatoes.