I finally got around to trying this recipe. Of course I had to tweak it a bit. Everyone liked it and I will be making it again. I think this recipe would lend itself to many vegetable and cheese variations. Next time I'd like to add some carrots. I like recipes that use basic pantry ingredients and what a good way to use up the last of the crackers that are beginning to lose crispness. Crumby Zucchini Casserole 2 cups cracker crumbs (I used Ritz) 1/4 cup butter, softened 2 cups shredded zucchini 2 Tab. onions, finely chopped dash of black pepper 1/4 tsp. garlic powder 1 large duck egg 3/4 cup cheese, shredded (I used colby/jack with peppers) Combine cracker crumbs and butter, reserving 1/2 cup for topping. Add the remaining ingredients to cracker crumbs and mix well. Place in a 2 quart baking dish sprayed with non-stick spray. Sprinkle with reserved cracker crumbs. Bake at 350 degrees for 45-60 min. or until topping is lightly browned.