• 6 cups thinly sliced zucchini
• 1 1/2 tablespoons butter or margarine
• 1 1/2 tablespoons flour
• 3/4 cup milk
• 2 eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon finely chopped onion
• 1/2 cup fine bread crumbs
• 1 tablespoon melted butter or margarine

Cook squash in one cup of boiling water in 2-3 quart saucepan until tender, about 5 minutes.  Drain and set aside.  Melt 1 1/2 tablespoons butter in the saucepan.  Blend in flour until smooth.  Add milk, slowly stirring constantly.  Reduce heat and cook for one minute, continuing to stir.  Stir a little of the white sauce into beaten eggs, then gradually stir eggs into sauce.  Add salt, Worcestershire sauce, onion and cooked zucchini.  Pour into greased casserole.  Mix bread crumbs with 1 tablespoon melted butter and sprinkle over squash mixture.  Bake at 325 degrees for 35 minutes.