Zucchini Casserole

Cooked zucchini is baked in a sauce of eggs, mayonnaise and Romano seasoned with black pepper and topped with a crumbly buttery cracker crust.

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6 zucchini, sliced

2 eggs, beaten

1 cup mayonnaise

1 small onion, diced

1 cup grated Romano cheese

1/4 teaspoon ground black pepper

24 buttery round crackers, crushed

2 tablespoons butter, diced

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking pan with cooking spray.

Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to a boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside.

In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash, then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter.

Bake in preheated oven for 30 to 40 minutes, until middle of casserole is no longer moist, and springs back when gently pressed.

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