Zucchini Casserole

3 lbs. zucchini
1/4 c butter
1/2 c chopped onion
3 eggs, beaten
2 T cornstarch
5 oz. can evaporated milk
2 t salt
1/2 t pepper
2 T sugar or Splenda granular
1 c shredded cheddar cheese
 
Preheat oven to 425˚. Wash and slice zucchini and boil until tender, about 8 minutes. While squash is boiling, sauté the onion in the butter. Drain the squash well, slightly mash and mix with onion and remaining ingredients. Bake in a 12 x 7" baking dish 35-40 minutes. You could add a crumb topping of crushed Ritz crackers or saltines, mixed with a tablespoon of butter. I used 10 Ritz crackers and 1/4 cup of panko break crumbs, since that's all the crackers I had.