Recipe(tried): Corn-Zucchini Bake (using Swiss Cheese, with Parmesan topping)

CORN-ZUCCHINI BAKE

3 to 4 medium (1 pound) zucchini
1/4 cup chopped onion
2 tablespoons butter, melted, divided use
2 tablespoons flour
1/4 teaspoon salt
2 eggs, beaten
1 (10 ounce) package frozen whole-kernel corn, or 2 cups fresh corn cut from cob, cooked and drained
1 cup shredded Swiss cheese (4 ounces)

FOR THE TOPPING:
1/4 cup fine dry bread crumbs
1 teaspoon oregano
2 tablespoons grated Parmesan cheese

GARNISHES::
Tomato halves
Parsley

Wash zucchini; do not pare. Slice about 1-inch thick. Cook, covered, in small amount of boiling salted water until tender. Drain and mash with fork.

Saute onion in 1 tablespoon melted butter until tender.

Combine sauteed onion with flour and salt. Add beaten eggs, mashed zucchini, corn, Swiss cheese. Turn into greased 1-quart casserole or 7-inch square baking dish.

To make the topping, combine bread crumbs, oregano or Italian seasoning if desired, and Parmesan cheese with the remaining 1 tablespoon melted butter. Sprinkle over corn mixture.

Bake at 350 degrees F for 40 minutes if using 1-quart casserole, or 25 to 30 minutes if using square baking dish, or until knife inserted comes out clean. Let stand 5 to 10 minutes before serving.

Garnish with tomato halves and parsley.

Makes 6 servings.
Source: Worcester Telegram and Gazette, 2007