Corn-Zucchini Bake(Very Versatile - Good For Barbecues To Formal Dinners!)

• 1 lb. zucchini (3 to 4 medium)
• 1/4 c. chopped onion
• 1 Tbsp. butter or margarine
• 2 beaten eggs
• 1 (10 oz.) pkg. frozen whole kernel corn, cooked and drained
• 1 c. shredded process Swiss cheese (4 oz.)
• 1/4 tsp. salt
• 1/4 c. fine dry bread crumbs
• 2 Tbsp. grated Parmesan cheese
• 1 Tbsp. butter or margarine, melted

1. Wash zucchini; do not pare.
2. Slice about 1-inch thick.
3. Cook, covered, in small amount of boiling salted water until tender (15 to 20 minutes).
4. Drain and mash with fork.
5. Cook onion in the first tablespoon of butter or margarine until tender.
6. Combine beaten eggs, mashed zucchini, onion, corn, Swiss cheese and salt.
7. Turn into a 1-quart round or square casserole baking dish.
8. Combine bread crumbs, Parmesan cheese and melted butter.
9. Sprinkle on top of corn mixture.
10. Place on baking sheet.

zucchini, onion, butter, eggs, kernel corn, swiss cheese, salt, bread crumbs, parmesan cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436551 (may not work)