Zucchini Bake

Ingredients

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

1/2 cup 2% reduced-fat milk

1 cup shredded Cheddar cheese

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 350F. Grease a 9-inch deep-dish pie pan or 9-inch-square baking dish.

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.

Press cracker crumbs on bottom of prepared pan to form a crust. Dot with butter. Spoon zucchini on top.

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.

Bake, uncovered, 35 minutes, or until golden on edges.