1 1/2 c. grated Monterey Jack cheese
3/4 c. Ricotta cheese
1 egg
1 med. onion, chopped
1 1/2 lb. zucchini/squash chopped
3 tbsp. parsley
2 tbsp. flour with 1/2 tsp. salt and 1/4 tsp. pepper

Saute onions and zucchini in 1 tablespoon oil or butter. Stir in flour until pieces are coated. Press zucchini mixture firmly into 2 quart casserole dish. Mix ricotta and egg and parsley. Sprinkle grated cheese over zucchini, pour ricotta mixture over grated cheese. Sprinkle whole thing with Parmesan cheese. Bake for 30 minutes at 350 degrees.