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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook squash, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain well, pressing between paper towels.

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  • Combine squash and butter in a bowl; mash until butter melts. Stir in eggs and next 7 ingredients; spoon into a lightly greased shallow 2-quart baking dish. Sprinkle with crushed crackers.

  • Bake at 325° for 30 minutes. Sprinkle with cheese; bake 5 more minutes or until cheese melts.

  • *2 1/2 pounds zucchini, sliced, may be substituted.