1 lb. fresh zucchini
1 lb. fresh summer squash or crook neck
1 c. shredded cheddar
1 c. crushed saltines
1 med. onion, chopped fine
2 tbsp. butter
3 beaten eggs
3/4 tsp. salt
Dash of Italian seasoning

Grate or chop finely, unpeeled squash. Saute onion in butter. Mix eggs with saltine crumbs. Combine all ingredients. Bake in buttered Pyrex dish at 375 degrees for 45 minutes. Cut into squares to serve. Serves: 8 to 10.