4 c. yellow squash/ zucchini slices, 1/2″ thick
1/2 c. chopped onion
1 clove garlic, minced
1/2 tbsps. Oil
1/2 c. grated Swiss cheese
1/4 c. cracker crumbs
1/4 c. chopped parsley
2 eggs
1/2 c. milk 1 tsp. salt
1/8 tsp. pepper

Cook squash in boiling salted water until barely tender. Drain well. Meanwhile, cook onion and garlic in oil until onion is soft. Place half of onion mixture on bottom of greased 1-qt. casserole. Top with half of cheese, cracker crumbs and parsley. Add all the squash, then remaining onion, cheese, crumbs and parsley. Beat eggs, blend in milk, salt and pepper. Pour over squash. Place casserole in pan of hot water and bake in slow oven (325°) 50 to 55 minutes, or until set. Makes 4 servings.