1 medium onion, chopped
1 tablespoon (tbsp) salad oil
2 to 3 medium Zucchini, scrubbed, stemmed and shredded coarsley
3/4 pound yellow summer squash, scrubbed, stemmed and shredded coarsley
2 tablespoons (tbsp) parsley, chopped
1/2 teaspoon (tsp) salt
1/2 teaspoon (tsp) oregano
1/4 teaspoon (tsp) pepper
3 eggs, beaten
1/2 cup milk
1 cup sharp cheese, shredded
1/2 cup cracker crumbs
In frying pan, saute onion in salad oil until golden brown. Remove from heat, stir in shredded squash, parsley, salt, oregano, pepper and beaten eggs blended with milk. Spoon about half of mixture into buttered 1 and 1/2 quart baking dish; sprinkle with half of the cheese and 1/2 of the crumbs. make 2nd layer of remaining squash; sprinkle with remaining crumbs. arrange last of cheese in criss-cross design on top. Bake uncovered in moderate oven 325 degrees for about 45 minutes.