1 1/2 lbs. zucchini
4 baby Vidalia sweet onions
2 c. crushed Saltine crackers
6 mushrooms, sliced
1 egg, beaten
2 tbsp. butter
1/4 tsp. fresh ground pepper
1/4 tsp. salt
1/4 tsp. oregano (optional)
1/2 c. grated cheddar cheese

Wash and cut zucchini and onions in 1/4 inch slices. Place in medium- sized saucepan. Add water to cover and bring to a boil over medium- high heat. Boil until tender; drain.

Combine remaining ingredients except cheese. Add to zucchini-onion mixture. Mix until well blended. Pour into a greased 8-inch casserole. Top with cheese. Bake at 350 degrees for 30 minutes or until hot, bubbly and lightly browned. Makes 4 servings.