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2 to 3 lb. zucchini
1/4 c. butter or margarine
1/2 to 1 c. grated Cheddar
1 slightly beaten egg
1/4 c. cracker crumbs (I
prefer Italian flavored)
1 minced clove garlic
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.

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