Good Zucchini Casserole
12-inch Dutch oven
12 briquettes on the lid
12 briquettes on the bottom
Baking time: 50 minutes
12 zucchini squash, sliced
1 large onion, chopped
1 (15-ounce) can tomato sauce
1 (8-ounce) package shredded mozzarella cheese
3 large eggs, lightly beaten
1 1/2 teaspoons Italian seasoning
In a 12-inch Dutch oven, combine squash, onion, and season with salt and pepper; add water to cover. Bring to a boil; reduce heat and simmer 10 minutes or until vegetables are tender. Drain well.
Spoon zucchini mixture into a large bowl. Stir in tomato sauce, cheese, eggs, Italian seasoning, and salt. Pour mixture back into Dutch oven.
In a small bowl, combine crackers and butter. Sprinkle evenly over zucchini mixture. Bake 50 minutes or until center is set. Serve immediately.