I recently made this and man, it was better than I remember.
1 pound zucchini
1/4 cup chopped onion
2 T. butter, divided (1T. for cooking onions, 1T. melted for crumb mixture)
2 eggs, beaten
2 cups corn (about 3-4 fresh cobs) 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 T. melted butter
- Slice the zucchini 1 inch thick. Cook, covered, in salted water 15 to 20 minutes.
- Drain and mash with a fork and drain again.
- Sauté onion in 1 tablespoon butter until tender.
- Combine eggs, squash, onion, corn, grated cheese and salt.
- Put in a greased casserole.
- Mix bread crumbs, Parmesan and 1 tablespoon melted butter and sprinkle over squash.
- Place casserole on a baking sheet and bake 350 degrees or until knife comes out clean.
- Bake 40 minutes or until firm in the center.
