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

Wash zucchini; do not pare. Slice about 1 inch thick. Cook, covered in small amount of boiling salted water until tender (15 to 20 minutes). Drain and mash with fork. Saute onion in 1 tablespoon butter until tender. Combine beaten eggs, flour, mashed zucchini, onion, corn, Swiss cheese, and salt. Turn into greased 1 quart casserole or (7 or 8 inch) baking dish. Combine bread crumbs, oregano or Italian seasoning, and Parmesan cheese with 1 tablespoon melted butter. Sprinkle over corn-zucchini mixture. Place baking dish on baking sheet. Bake at 350 degrees for 40 minutes if using 1 quart casserole, or for 25 to 30 minutes if using square baking dish--or until knife comes out clean. Let stand 5 to 10 minutes before serving. Garnish with tomato slices and parsley, if you desire.