1 (3-4 lb.) zucchini
1/4 c. chopped onion
1 tbsp. butter
2 beaten eggs
1 (10 oz.) pkg. frozen whole kernel corn, cooked and drained or 2 c. fresh corn
1 c. shredded Swiss cheese (4 oz.)
1/4 tsp. salt
1/4 c. fine dry bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. butter

Wash zucchini, do not pare. Slice about 1 inch thick. Cook covered in a little boiling salted water until tender, 15-20 minutes. Drain and mash. Cook onion in first 1 tablespoon butter. Combine beaten eggs, zucchini, onion, corn, Swiss cheese, and salt. Turn into 1 quart casserole or 7 x 7 x 1 1/2 inch baking dish. Combine bread crumbs, Parmesan cheese and melted butter; sprinkle on top mix. Place in baking sheet. Bake at 350 degrees for 40 minutes for 1 quart dish, 25-30 minutes for baking dish. Or until knife inserted off center comes out clean. Stand 5-10 minutes before serving.