1 lb. zucchini
1/4 c. chopped onion
1 tbsp. butter
2 beaten eggs
2 c. fresh sweet corn (about 4 ears), cut off cob after being cooked or 1 (10 oz.) pkg. corn, cooked
1 c. shredded Swiss cheese
1/4 tsp. salt

TOPPING:

1/4 c. dried bread crumbs
2 tbsp. Parmesan cheese
1 tbsp. butter, melted

(I usually double this amount of topping.) Slice zucchini into 1 inch thick slices and cook until tender in salted water. Drain and mash. Cook onion in butter until tender. Combine everything except topping. Put into 1 quart casserole dish. Combine topping ingredients and sprinkle over top.

Bake in 350 degree oven for about 40 minutes until knife comes out clean. This may be put together the day before and baked the day of using. Everyone likes this vegetable dish! 4 to 5 servings. 1 1/2 recipes for a 9 x 13 inch pan.