3 lb. combine zucchini and summer squash
1/2 c. bread crumbs
1/2 c. minced onion
2 eggs, lightly beaten
1/2 stick butter, melted and cooled
1 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 c. shredded cheddar cheese

Wash squash, trim ends, and cut into 1 inch pieces. Boil until tender, drain and mash. While squash is cooking, in two separate cups, melt 1/2 stick butter in each. Set aside to cool. Combine squash, bread crumbs, onion, cheese, eggs, 1/2 stick butter (melted and cooled), sugar, salt, and pepper. Put in lightly buttered casserole. Combine topping ingredients: 1/4 c. bread crumbs

Spread over mixture.

Bake at 375 degrees 1 hour or until puffed and brown.