2 (6-8 inch) zucchini
2-3 yellow summer squash, same size
1 lb. bulk sausage
1/3 c. chopped onion
1/2 c. crushed Saltines or Ritz crackers
1/2 c. Parmesan cheese (reserve 2 tbsp.)
2 slightly beaten eggs
1 scant tsp. salt
1/8 tsp. thyme
Dash each of garlic salt and pepper

Cook squash in boiling water for about 12 minutes. Drain and reserve 1/2 cup of water. Chop or slice.

Brown sausage and onions while squash cooks. Drain excess grease. Combine with squash and all ingredients except 2 tablespoons of Parmesan cheese. Pour into ungreased 2 quart casserole, top with reserved cheese and bake 35-45 minutes at 350 degrees.