1 lb. zucchini
1/4 c. chopped onion
1/4 stick butter, melted
2 eggs, beaten
1 (10 oz.) pkg. frozen whole corn, cooked & drained or 2 c. fresh corn or 1 can whole corn, drained
4 oz. grated Swiss or cheddar cheese
1/4 tsp. salt
1/4 c. fine, dry bread crumbs
2 tbsp. grated Parmesan cheese
Parsley
Cherry tomatoes

Slice zucchini, cook, covered in small amount of salt water for 15 to 20 minutes. Mash with fork, drain well. Saute onion in 1 tablespoon butter until tender. Combine eggs, squash, onion, corn, grated cheese, and salt. Put in greased casserole. Mix bread crumbs, Parmesan cheese, 1 tablespoon butter and sprinkle over squash mixture. Place casserole on baking sheet and bake at 350 degrees until knife inserted in middle comes out clean, 40 minutes, 1 quart, 25 to 30 minutes in square dish. Let stand for 5 to 10 minutes before serving. Garnish with tomatoes and parsley.