3 lbs. tender zucchini, thinly sliced
1 med. onion, chopped
1 can tomato sauce
1 tbsp. bacon fat
1/2 tsp. salt
3 to 4 chili tepines, crushed
1 tsp. chili powder
1 c. grated cheese
1/4 c. cracker crumbs

Combine zucchini, onion, tomato sauce and fat in saucepan. Bring to a boil, simmer for 20 minutes or until tender. Remove from heat, add seasonings. Alternate layers of squash mixture and cheese in 2-quart casserole; sprinkle with cracker crumbs. Bake at 350 degrees for 30 minutes. Yield: 6 to 8 servings.