Ingredients
1 3/4 pound yellow summer squash
1/4 pound zucchini
1/2 cup coarsely grated carrots
4 Tablespoons unsalted butter
1 large yellow onion, chopped
2 garlic cloves, minced
1 1/4 cup Ritz cracker crumbs
1/2 cup grated cheddar cheese
Hot pepper sauce
Salt and pepper
2 eggs, lightly beaten
Instructions
Preheat oven to 350 degrees. Butter a medium-sized baking dish.
Slice the yellow squash and zucchini lengthwise into quarters. Then, cut into 1/2 inch wedges. Combine the yellow squash, zucchini, and carrots in a saucepan. Barely cover with water and salt well. Cook about 20 minutes or until vegetables are soft.
Meanwhile, melt 3 Tablespoons of butter in a medium-sized skillet over medium-low heat. Add onion and cook slowly until very soft and translucent - about 8-10 minutes. Add garlic and cook an additional minute. Pour mixture into mixing bowl. Wipe out skillet and add remaining butter.
Make Ritz cracker crumbs by placing crackers into food processor and pulsing. Add 1/2 cup cracker crumbs to melted butter in skillet. Cook briefly until crumbs are golden. Transfer to small plate.
Drain squash mixture well. Mash the vegetables just a little bit. Place in mixing bowl with onions. Add 3/4 cup cracker crumbs, cheese and a splash or two of the hot pepper sauce. Add salt and pepper to taste. Stir in lightly beaten eggs and combine all by stirring gently.
Spoon mixture into buttered casserole dish. Scatter toasted cracker crumbs on top. Bake uncovered for about 30 minutes or until golden brown and lightly firm in the center.