(Serves 6)
2 large yellow squash
1 large zucchini
½ cup carrots, coarsely chopped
¼ cup unsalted butter
1 large yellow onion, chopped small
1 large clove garlic, minced
1&¼ cup crackers, crushed
½ cup shredded cheddar cheese
Tabasco sauce, dash or 2 to taste
salt and pepper, to taste
2 eggs, beaten
Pre-heat oven to 350° F.
Prepare a medium sized casserole dish by spraying with vegetable spray (or oil/butter the dish).
Slice the squash and zucchini length-wise, then slice each ½ length-wise again, then cut them cross-wise in ¼ chunks.
Add the carrots, zucchini and squash to sauce pan, cover with cold water, salt it well. Bring to a boil, reduce heat to medium and cover. Cook about 20 minutes, until the veggie's are soft.
Meanwhile in a skillet, melt 3 tblsp butter over med/low heat. Stir in the onions. Cook slowly until translucent, about 6-8 minutes. Add the garlic, cook for another minute. Set onions aside in a mixing bowl.
In the same skillet you just used, add the last of the butter (1 tblsp) over med/low heat, when melted, add ½ cup of the cracker crumbs. Cook the crumbs until they're golden brown, about one minute.
Drain the crumbs on a paper towel on a plate.
Now, drain the vegetables, mash them up slightly.
Add the mashed veggie's to the onion/garlic mix.
Stir in the remaining cracker crumbs (not the toasted crumbs!), cheese, dash or 2 of Tabasco sauce and salt and pepper to taste.
Stir in the eggs.
Transfer to the baking dish that's greased.
Sprinkle the toasted cracker crumbs over the top.
Bake uncovered for 30 minutes, until golden brown and slightly firm in the center.
Serve hot.