6 med. zucchini (2 lbs.)
1/4 lb. pork sausage
1/4 c. chopped onion
1/2 c. finely crushed saltine crackers (14 crackers)
1/2 c. grated Parmesan cheese
2 slightly beaten eggs
1 tsp. salt
1/2 tsp. monosodium glutamate (optional)
1/8 tsp. dried thyme, crushed
Dash of garlic salt
Dash of pepper

Scrub squash and trim off ends; do not pare. Cook whole squash, covered, in boiling salted water for 15 minutes or until just tender. Drain thoroughly, reserving 1/2 cup liquid; chop zucchini coarsely (you should have about 5 cups).

In 10-inch skillet, cook sausage and onion together over medium heat until sausage is browned and onion is tender; drain. Add squash, reserved liquid, and remaining ingredients except 2 tablespoons of the cheese. Mix well. Turn into greased 1 1/2 quart casserole; sprinkle with the reserved cheese. Bake in 350 degree oven 40-45 minutes or until set and delicately browned. Makes 8 servings.