Zucchini Casserole

Ingredients

• 2 tablespoons butter diced
• 24  buttery round crackers crushed
• 2  eggs beaten
• 0.3 teaspoon ground pepper black
• 1 cup mayonnaise 
• 1 small onion diced
• 1 cup romano cheese grated
• 6  zucchini sliced

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking pan with cooking spray.
2. Place sliced zucchini in a large saucepan.
3. Pour in enough water to cover, and bring to a boil over high heat. Boil until barely tender, about 2 minutes.
4. Drain and set aside.
5. In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash, then pour mixture into prepared baking pan.
6. Sprinkle with crushed crackers, then dot evenly with diced butter.
7. Bake in preheated oven for 30 to 40 minutes, until middle of casserole is no longer moist, and springs back when gently pressed.