ZUCCHINI CASSEROLE

Zucchini Casserole
By Margaret Rich Leverett
Servings : 6

1 1/4 cups crackers -- crushed
1/4 cup butter
2 1/2 cups zucchini squash -- grated
3/4 cup cheddar cheese -- sharp, shredded
1 egg -- beaten lightly
2 teaspoons onion -- finely chopped
1 clove garlic -- minced

Combine cracker crumbs and butter. Reserve 1/4 cup of the cracker mixture for topping. In medium bowl stir together cracker mixture, zucchini, cheese, egg, onion and garlic. Place mixture in 8" square baking pan. Sprinkle with reserved cracker mixture. Bake one hour at 325.