1 c. chopped onion
3 tbsp. butter
6 c. chopped zucchini
1 c. cooked brown or white rice
1 c. shredded Swiss cheese
1/2 c. chopped parsley
Salt and pepper to taste
1 egg, beaten
4 tbsp. seasoned dry bread crumbs
2 tbsp. melted butter
1 tbsp. grated Parmesan

Preheat oven to 375 degrees. Grease a 1 1/2 quart casserole. In a skillet, saute onion in 3 tablespoons butter until transparent. Add zucchini and cook, covered, over low heat for 10 minutes. Cool and add rice and cheese, parsley, salt, pepper and egg. Mix well. Spoon into casserole. Combine bread crumbs, 2 tablespoons butter and Parmesan cheese. Sprinkle over zucchini mixture. Bake for 30 minutes. Serves 8.