1 med. (12 - 15 inches) zucchini (could use 12 med. yellow squash)
1 bunch green onions, sliced
2 tbsp. butter
1 can cream of celery soup
2 whole eggs, slightly beaten
1/2 c. bread crumbs
1/4 tsp. garlic powder
Pinch of basil
1 tbsp. Worcestershire sauce
1 tsp. salt
1 c. grated cheese
Cracker crumbs
butter

Slice zucchini thinly. Cook in salted water until tender. Drain and break up but do not mash. Brown green onions in butter (1/2 cup chopped onions can be substituted for green). Stir in celery soup. Add eggs, bread crumbs and seasonings. Combine soup mixture with squash. Put into a buttered casserole, cover with grated cheese and crackers or bread crumbs. Dot with butter; cook at 375 degrees for 45 minutes.