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Title: Zucchini Corn Casserole
Categories: Casseroles, Zucchini
Yield: 4 Servings

3 md Squash; sliced 1/2"
1/2 c Onion; diced
1 tb Margarine
2 c Fresh corn; cooked
2 Eggs; beaten
1 c Mozzarella cheese; shredded
1/2 ts Salt
Pepper
1/2 c Fine bread crumbs; buttered

Simmer squash in boiling salted water until tender. Drain and mash.
Saute onion in margarine and combine squash, corn, eggs, cheese, and
seasonings. Pour mixture in a 1-1/2 qt greased baking dish and top
with buttered crumbs. Bake for 35 to 40 minutes at 350?F.

Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977

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