Green and Gold Squash
|Onion||1 Medium, chopped|
|Salad oil||2 Tablespoon|
|Zucchini||3⁄4 Pound, scrubbed, stemmed, shredded coarsely (3 Medium Sized)|
|Yellow summer squash||3⁄4 Pound, scrubbed, stemmed, shredded coarsely (2 Medium Sized)|
|Chopped parsley||2 Tablespoon|
|Eggs||3 , slightly beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Saltine cracker crumbs||1⁄2 Cup (8 tbs)|
In a large frying pan, saute onion in salad oil until golden brown.
Remove from heat; stir in shredded squash, parsley, salt, oregano, pepper, and slightly beaten eggs blended with milk.
Spoon about half the mixture into a buttered 1 1/2-quart baking dish; sprinkle with half the cheese and half the crumbs.
Make a second layer of the remaining squash; sprinkle with remaining cracker crumbs.
Arrange the last of the cheese in a crisscross design on top.
Bake, uncovered, in moderately slow oven (325°) for about 45 minutes.
Makes 6 servings.