2 lbs. zucchini or yellow squash
1 onion, sliced
3 tbsp. butter
3 eggs, beaten
1 can cream of mushroom soup
1/2 tsp. pepper
1/4 c. grated Parmesan cheese
Cracker crumbs

In a covered saucepan, cook onion in butter until tender. Cook squash in small amount of boiling water until tender. Drain well and mash. Fold in onion, beaten eggs, undiluted soup and pepper. Turn into a greased 2 quart oblong baking dish or souffle dish. Top generously with cracker crumbs and Parmesan cheese. Bake at 350 degrees for 30 minutes. Makes 8 servings.