7 or 8 small yellow summer squash
1 small onion, diced
1/2 bell pepper, chopped
1 egg, beaten
1/2 c. milk
1/4 c. crushed crackers or bread crumbs
2 tbsp. butter
salt and pepper, to taste

Wash and slice squash; boil in salted water with onion and bell pepper until tender. Drain off excess liquid and mash. Add egg, milk and cracker crumbs. Season with salt and pepper; pour into buttered dish.

Bake at 400°F for 30 minutes or until firm.

Eggplant may be used instead of squash.