|Shredded zucchini||4 Cup (64 tbs)|
|Onion||1 Medium, chopped|
|Vegetable oil||2 Tablespoon|
|Shredded swiss cheese||1 1⁄2 Cup (24 tbs)|
|Crushed crackers||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||To Taste|
Set shredded zucchini aside in a colander for one hour. Drain, squeezing out excess liquid and place in a large bowl.
In a small skillet, saute onion in 1 tablespoon of the vegetable oil until golden. Add onion to zucchini along with 1 cup of the cheese.
Measure out 1 1/4 cups of the crushed crackers and add to zucchini along with remaining tablespoon vegetable oil, salt and black pepper. (The amount of salt needed will depend upon the salt content of the crackers you use.) Mix well.
Turn into an oiled 8 x 8-inch baking pan. Combine remaining 1/2 cup of cheese and 1/4 cup crushed crackers. Sprinkle over top.
Bake at 350° F. for 35 minutes until lightly browned. Let stand for 5 minutes before serving.