6 med. zucchini (2 lbs.)
1/4 lb. bulk sausage
1/4 c. onion, chopped
1/2 c. crackers, crushed
1/2 c. grated Parmesan cheese
2 eggs, slightly beaten
1/4 tsp. salt
1/2 tsp. dried thyme, crushed
Dash of garlic, salt & pepper

Pare zucchini and cut in chunks. Cook about 15 minutes in salted water until tender. Drain thoroughly, reserving 1/2 cup liquid. Chop zucchini coarsely, you need at least 5 cups. Cook sausage and onion in skillet over medium heat. Drain fat. Add to squash and add all other ingredients except 2 tablespoons of cheese. Mix well. Turn into ungreased 1 1/2 quart casserole dish. Sprinkle with remaining cheese. Bake at 350 degrees for 40 to 45 minutes. 8 servings.