|Olive oil||2 Tablespoon|
|Margarine||1 Tablespoon, melted|
|Garlic||1 Clove (5 gm), finely minced|
|Onion||1⁄2 Cup (8 tbs), coarsely chopped|
|Zucchini||2 Cup (32 tbs), quartered and sliced 1/8-inch thick|
|Sweetened rhubarb sauce||1⁄3 Cup (5.33 tbs) (Slightly Sweetened)|
|Cheddar cheese||1⁄2 Cup (8 tbs), shredded|
|Cracker crumbs||1⁄4 Cup (4 tbs)|
Preheat oven to 350°.
In the olive oil and margarine saute garlic and onion until onion is soft.
Add zucchini, thyme, salt, and pepper.
Stir for a few minutes until zucchini is well coated but not soft.
In individual casseroles, or in a 1-quart greased casserole, put 1/2 of the zucchini-onion mixture, spread with 1/2 of the rhubarb, and sprinkle 1/2 of the cheese on top.
Repeat, ending with cheese.
Sprinkle mixture with crumbs.
Bake for about 10 minutes.