4 medium squash (use zucchini or yellow squash)
2 cups finely crushed club cracker crumbs (I sometimes use Ritz as a substitute)
2 tablespoons butter
1 small onion, finely chopped or grated
½ cup 2% reduced fat milk
1 cup shredded cheddar cheese (reduced fat can be used)
½ tsp. salt
½ tsp. pepper
¼ tsp. sugar
¼ cup grated parmesan cheese
Preheat oven to 350. Grease a 9-inch pie pan or 9-inch square baking dish.
Cook squash and drain well (just until tender). Press cracker crumbs in bottom of dish to form a crust. Dot with butter. Spoon squash on top.
Whisk eggs in a bowl until fluffy. Stir in onion, milk, 2/3 cup of cheddar cheese, salt and pepper. Pour over squash. Sprinkle with remaining 1/3 cup cheddar cheese and parmesan cheese.
Bake uncovered 35 minutes or until golden around the edges.
Serves 6 to 8 people.
Laboring (and Cooking) with You,
Doula Mama Pam