6 summer squash/ zucchini
1 cup onions, chopped
1 clove garlic, minced
1/4 cup fresh basil, chopped
2 Tb butter
2 slices white bread
1 medium bowl ice water
Salt and pepper
1 cup cracker crumbs, or enough to cover casserole
- Preheat oven to 350 degrees F.
- Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain.
- Brown onion, garlic, and basil in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and stir. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.
- Place in casserole dish or baking pan. Cover top with cracker crumbs and Parmesan cheese. Bake for 20 to 25 minutes, until the crumbs brown.