This recipe could make someone learn to like zucchini and yellow squash.
It goes great with Mexican foods - or with just about anything.
4 cups chopped squash (combination of zucchini and yellow squash)
1 egg, beaten
1 cup grated cheese (Cheddar/Monterey jack)
Salt & pepper to taste
1/2 to 1 teaspoon cumin
1 cup crushed crackers (Ritz or Club crackers work well)
1/2 cup butter, melted
Cook zucchini in boiling water until crisp tender. Drain and
lightly mash. Add cheese, egg, cracker crumbs and butter. Mix well. Add cumin and salt & pepper.
Pour into a well greased oven-proof dish and sprinkle with
extra cheese if desired. Bake at 350 or until pudding thickens, about 15-20 minutes.
Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30 Minutes