Zucchini Corn and Cheese Casserole

Zucchini Corn and Cheese Casserole 

1 pound zucchini

1/4 cup chopped onion

 1/4 stick butter, melted

 2 eggs, beaten

 2 cups corn or 1 can whole kernel corn, drained

 4 ounces grated Swiss or cheddar cheese

 1/4 teaspoon salt

 Topping:

 1/4 cup fine bread crumbs

 2 tablespoons grated Parmesan

1. Slice the zucchini 1 inch thick. Cook, covered, in salted water 15 to 20 minutes.
2. Drain and mash with a fork and drain again.
3. Sauté onion in 1 tablespoon butter until tender.
4. Combine eggs, squash, onion, corn, grated cheese and salt.
5. Put in a greased casserole.
6. Mix bread crumbs and 1 tablespoon butter and sprinkle over squash.
7. Place casserole on a baking sheet and bake 350 degrees or until knife comes out clean.
8. Bake 40 minutes or until firm in the center.