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ZUCCHINI CASSEROLE 2 to 3 lb. zucchini 1/4 c. butter or margarine 1/2 to 1 c. grated Cheddar cheese 1 slightly beaten egg 1/4 c. cracker crumbs (I prefer Italian flavored) 1 minced clove garlic (optional) Parmesan cheese Slice zucchini and cook in salted water until barely tender. Drain very well. Mash or chop zucchini (I use my potato masher) into fine pieces. Stir in butter to melt. Stir in other ingredients (except Parmesan). Taste for salt. Put in buttered shallow casserole (about 2 quarts) and sprinkle with Parmesan cheese. Bake at 350 degrees until firm (about 30 minutes). (Yellow summer squash can be used or a combination of yellow squash and zucchini. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!