Fourth of July Zucchini Bake Recipe

4 small zucchini, diced (about 3 cups total)
2 cups club cracker crumbs
¼ cup (½ stick) butter
3 eggs
1 small onion, grated
½ cup milk
1½ cups shredded Cheddar
1 teaspoon salt
½ teaspoon pepper
¼ cup grated Parmesan

1. Preheat the oven to 350 degrees F. 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 the zucchini; reduce the heat, and simmer, covered, until tender, about 3 minutes. Drain well in a colander.
3. Press the cracker crumbs on the bottom of the prepared pan to form a crust. Dot with the butter. Spoon the zucchini on top.
4. Whisk the eggs in a medium bowl until fluffy. Stir in the onion, milk, 1 cup of the Cheddar, salt, and pepper. Pour over the zucchini and sprinkle with the remaining ½ cup Cheddar and the Parmesan.
5. Bake, uncovered, for 35 minutes, or until golden on the edges.
Serves 6 to 8.

Tips From Our Test Kitchen: For variety, use yellow crookneck squash instead of the zucchini.