Ingredients
3 zucchini
¼ cup onion, chopped
1 tbsp butter
10 oz frozen whole kernel corn, cooked and drained
1 cup Swiss cheese, shredded
2 eggs, beaten
¼ tsp salt
¼ cup fine dry bread crumbs
2 tbsp Parmesan cheese, grated
1 tbsp. butter, melted
Preparation
Wash zucchini; do not peel.
Cut into 1 inch thick slices.
Cook, covered, in a small amount of boiling salted water until tender, 15-20 minutes.
Drain and mash with fork.
Cook onion in 1 tbsp. butter till tender.
Combine zucchini, onion, cooked corn, Swiss cheese, eggs, and salt.
Turn mixture into a 1 qt. casserole.
Combine crumbs, Parmesan cheese, and melted butter; sprinkle over corn mixture.
Place casserole on a baking sheet.
Bake, uncovered, at 350 until knife inserted off-center comes out clean, about 40 minutes.
Let stand 5-10 minutes before serving. Garnish with cherry tomatoes and parsley, if desired.
Makes 6 servings.
