2 lb. zucchini or summer squash
3 tbsp. chopped onion
3 eggs beaten
1/2 tsp. Tabasco sauce
2 tsp. parsley flakes
Salt & pepper to taste
1/2 c. butter, melted
2 c. cracker crumbs

Slice squash in 1/2 inch pieces. Boil 3 minutes or until tender; drain. Add onion and seasonings. Mix until well blended. Pour into a 1 quart buttered casserole. Mix butter and crumbs. Sprinkle over squash. Bake at 350 degrees for 35-40 minutes or until browned. Makes 6 servings.