6 med. zucchini, sliced or chopped
1/2 lb. sausage (bulk)
1/2 c. onion, chopped
14 Saltine crackers, finely crushed
1/2 c. Parmesan cheese, grated
2 eggs, slightly beaten
1 tsp. salt
1/8 tsp. thyme
1/4 to 1/2 tsp. Garlic salt to taste

Cook squash until tender in salted water (about 15 minutes). Drain and save 1/2 cup of liquid. In a skillet, cook sausage and onion until meat is brown and onion is tender. Mix well and turn into an ungreased casserole. Bake about one hour in 350 degree oven.