1 1/2 lb. small zucchini squash
1/4 c. water
1 lg. onion, finely chopped
6 tbsp. butter
1 c. grated sharp cheddar cheese
1 tsp. Accent
1 tsp. salt
Pinch of pepper
2 eggs, beaten
2 tbsp. melted butter
1 1/2 c. soft bread crumbs

Scrub zucchini, cook whole in 1/4 cup water until crisp tender, about 4 minutes. Cool. Saute onion in 6 tablespoons butter until golden. Cut squash into cubes and add to onion. Stir in cheese, Accent, salt, pepper and cool slightly.

Mix vegetables lightly with beaten eggs; spoon into buttered 1 quart baking dish. Toss remaining 2 tablespoons melted butter with bread crumbs and sprinkle over top of zucchini mixture. Bake at 350 degrees for 30 to 35 minutes until knife inserted in center comes out clean. Serves 6 to 8 people.