Green & Gold Squash Casserole
"Preserving the Harvest" by Carol W. Constenbader

Capture the harvest in late summer when the zucchini and yellow squash are at their peak.
I usually double this recipe to make one for dinner and one for the freezer. It disappears fast.

• 1 mediujm onion, chopped
• 2 tbsp olive oil
• 2 medium zucchini (about 1lb) coarsely grated
• 2 medium yellow summer squash (about 1lb) coarsely grated
• 3 eggs, beaten
• 1 cup Saltine crumbs
• 2 tbsp fresh parsley, chopped
• 1-1/2 tsp fresh oregano, chopped (or 1/2 tsp dried)
• 1-1/4 tsp freshly ground black pepper
• 1/2 tsp salt
• 1 cup grated cheddar cheese (or swiss for different flavor)

1. In a large skillet, sauté the onion in the oil until soft.
2. Add the zucchini and squash to the onion and sauté until much of the moisture disappears, about 15 minutes.
3. Remove from the heat and stir in the eggs, cracker crumbs, and seasonings. Blend well and place in a greased 9-inch casserole dish.
4. To preare immediately, preheat the oven to 325°F.
5. Top with the grated cheese and bake for 45 minutes.
6. To save for future use, omit the cheese, pour into a foil-lined 9-inch casserole dish, chill, then freeze. When it is frozen solid, remove it from the dish, wrap, label, and store in the freezer for up to 1 month.
7. To use, remove the wrap and thaw in a casserole dish. Top with cheese and bake at 325°F for 45 minutes. Test for doneness with a baking straw or toothpick, as you would a cake.