2 lb. zucchini, sliced
2 lb. yellow squash, sliced
2 onions, peeled and diced
2 eggs, beaten slightly
2 c. sharp Cheddar cheese, grated
2 c. Ritz crackers, crushed
salt and pepper to taste

Boil squash in salted water until soft. Drain well. Mash squash. Stir in onion, eggs, 2 cups of cheese and 1 1/2 cups crushed crackers. Place in a 9 x 9-inch greased casserole dish. Top with remaining crackers and cheese. This can be made 2 days in advance, just refrigerate.

Bake at 325°F for 45 minutes or until puffed and light brown.