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

Slice squash in 1/2 inch pieces. Boil until tender; drain. Add onion, eggs, and seasonings. Mix well. Pan into 1 quart buttered casserole dish. Mix crumbs and butter; sprinkle over squash. Bake at 350 degrees for 35-45 minutes or until brown.