2 lb. zucchini (or yellow summer squash)
3 tbsp. chopped onions
3 eggs, beaten
1/2 tsp. Tabasco sauce, optional
2 tsp. parsley flakes, optional
Salt & pepper to taste
1/2 c. butter, melted
1 1/2-2 c. cracker crumbs

Slice squash in 1/2 inch pieces. Boil 3 minutes or until tender. Drain, mash slightly. 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 degrees for 35-40 minutes until brown. Makes 6 servings.