Zucchini Casserole - cooking recipe

Ingredients

2 lb. zucchini
1/4 c. butter
1/2 c. thinly sliced onion
1 3/4 tsp. salt
dash of pepper
buttered crumbs
1/2 tsp. oregano leaves
3 medium tomatoes, peeled and cut into eighths
12 oz. can whole kernel corn, drained

Preparation

Wash zucchini; do not pare.
Cut on diagonal into 1/2-inch slices.
Saute onion in butter in a large skillet.
Add zucchini, salt, pepper and oregano; mix well.
Cover and simmer for 15 minutes.
Add tomatoes and cook, uncovered, for 5 minutes.
Add corn and cook until corn is heated.
Put in buttered casserole dish.
Cover with crumbs and brown in oven until golden.