Zucchini Casserole

Preheat oven to 350. Butter a 2.5 qt. Baking dish. Cut the squash into 1/2-inch slices. Cook in boiling water until tender (5 min). Drain. Puree in food processor. Melt 6 T butter over medium heat. Add onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together. Mix squash puree, onion mix, cracker crumbs and cheese. Stir in eggs, cream, sugar and seasonings. Blend well. Pour into baking dish. Top w bread crumbs and bake until browned, about 40 min.

Zucchini 2 lb (or use summer squash)
Garlic 1 lg chopped
Onion 1 lg chopped
Butter .25 lb