Zucchini Corn Bake

Ingredients

• 3 - 7-to-8-inch market size zucchini
• 1 med onion, chopped
• 1 tablespoon butter
• 1 (10oz) pkg frozen corn, defrosted and microwaved for 2 minutes
• 1 cup shredded swiss cheese
• 2 large eggs, beaten
• 1/4 teaspoon salt
• pepper to taste
• 1 tablespoon butter, melted
• 2 slices of white bread, cut in 3/8-inch cubes
• 2 tablespoons grated parmesan cheese

Directions

1. Preheat oven to 350F.
2. Wash zucchini do not peel. Cut into 1-inch cubes. Add to a saucepan, cover with water and bring to a boil. Cook 10 minutes. Drain. Sauté the onion in 1 Tablespoon butter till tender.
3. Combine zucchini, onion, corn, Swiss cheese, eggs, salt and pepper. Transfer the mixture into a 2-quart casserole dish. Combine the melted butter with the bread cubes and Parmesan cheese. Sprinkle on top. Bake 40 minutes. Remove from oven and serve.