1 1/2 lb. zucchini
4 baby Vidalia onions
2 c. crushed saltine crackers
6 mushrooms, sliced
1 egg, beaten
2 tbsp. butter
1/4 tsp. pepper and salt
1/4 tsp. oregano (optional)
1/2 c. grated cheese

Wash and cut zucchini and onions into 1/4 inch slices. Place in medium saucepan. Add water to cover and bring to boil over medium heat, until tender, drain.

Combine remaining ingredients except cheese. Add to zucchini and onion mixture, mix well until blended. Pour into greased 8-inch casserole. Top with cheese. Bake at 350 degrees for 30 minutes. 4 servings.