12 zucchini, grated (about 6 lbs.)
Salt
3 tbsp. butter
2 med. onions, chopped
1 tsp. pepper
1 tbsp. paprika
10 lg. ripe tomatoes, seeded & chopped
4 c. shredded Swiss cheese
2 c. sour cream
1 c. grated Parmesan cheese

In colander sprinkle zucchini with 2 teaspoons salt. Toss until well mixed. Set aside to drain for 30 minutes. Wring out excess moisture. Preheat oven to 350 degrees. Grease 2 (13"x9") glass baking dishes.

In medium skillet melt butter. Add onions. Saute until translucent.

In large bowl combine zucchini, 2 teaspoons salt and remaining ingredients except Parmesan cheese. Mix well. Spoon evenly into dishes. Sprinkle with Parmesan cheese. Bake 45 minutes.