Zucchini Bake

4 small zucchini, diced (about 3 cups total)
2 cups (about 5 1/2 ounces) club cracker crumbs
2 tablespoons butter
3 eggs
1 small onion, grated
½ cup 2% reduced fat milk
1 cup shredded Cheddar cheese
1/2 teaspoon salt
½ teaspoon pepper
¼ cup grated Parmesan cheese

1. Preheat oven to 350F. Grease a 9-inch deep-dish pie pan or 9-inch-square baking dish.
2. Bring 4 cups water to a boil in a large saucepan. Add zucchini; reduce heat, and simmer, covered, until tender, about 3 minutes. Drain well in a colander.
3. Press cracker crumbs on bottom of prepared pan to form a crust. Dot with butter. Spoon zucchini on top.
4. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan.
5. Bake, uncovered, 35 minutes, or until golden on edges. Serves 6 to 8.

230 calories, 14g fat, 9g protein, 17g carbohydrates, 1g fiber, 540mg sodium.