2 lb. zucchini or yellow summer squash
3 tbsp. chopped onion
3 eggs, beaten
1/2 tsp. Tabasco sauce
2 tsp. parsley flakes
salt and pepper to taste
1/2 c. butter, melted
2 c. cracker crumbs

Slice squash in 1/2-inch pieces. Boil 3 minutes or until tender. Drain; add onion, eggs and seasonings. Mix until well blended. Pour into 1-quart buttered casserole. Mix butter and crumbs; sprinkle over squash.

Bake at 350°F for 35 to 40 minutes until browned.

Makes 6 servings.