Corn-Squash Bake - cooking recipe

Ingredients

3 to 4 medium zucchini or summer squash
1 Tbsp. margarine
1 onion, chopped
2 c. corn
1 c. shredded cheese
1/2 tsp. salt
2 beaten eggs
1/4 c. dry crumbs
2 Tbsp. grated Parmesan cheese
1 Tbsp. melted margarine

Preparation

Cut up and cook unpeeled squash in small amount of salted water; boil until tender.
Drain and mash with fork.
Saute the onion in 1 tablespoon margarine.
Combine the squash, onion, corn, cheese, salt and beaten eggs.
Turn into a 1-quart greased casserole.
Combine and sprinkle on top the dry bread crumbs, grated Parmesan cheese and 1 tablespoon melted margarine.
Bake for about 40 minutes at 350\u00b0.
Let stand 5 to 10 minutes before serving.