2 med. size zucchini
2 med. size summer squash (1 lb.)
1/4 tsp. pepper
3 eggs, slightly beaten
1 c. soda cracker crumbs
1 c. Cheddar cheese, grated
1/2 tsp. salt
1/2 tsp. oregano
1 med. onion, chopped
2 tbsp. vegetable oil
2 tbsp. parsley, chopped

Grate squash coarsely. Saute onion until golden in oil. Remove from heat and stir in squash, parsley, salt, oregano, pepper and eggs. Blend well.

Spoon about 1/3 of mixture into casserole, then a layer of crumbs and cheese. Repeat, ending with layer of crumbs and cheese. Bake in slow oven at 325 for 45 minutes. Serves 6.