Loosely cover the casserole with aluminum foil halfway through the baking time so that the crackers don't overcook.
Cook zucchini and squash in boiling salted water until tender, about 12 to 15 minutes; drain and mash. Add onion, egg, salt, pepper and half the melted butter.
Pour mixture into a greased 13"x9" baking pan. Sprinkle with cracker crumbs; drizzle with remaining butter. Bake, uncovered, at 350° for one hour.
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