2 lb zucchini, cut into 1-inch dice
1 medium onion, finely chopped
2 Tbsp low sodium butter
1 Tbsp olive oil
salt
pepper
1 1/2 cup finely crushed crackers
1 cup / 6 oz mozzarella cheese
2 eggs, beaten
1/4 cup Parmesan, grated
Preheat the oven to 350.
In a medium pan, heat butter and olive oil. Add chopped onions and cook
until transparent. Then drop in zucchini dices, season everything with
salt and pepper, and cook over medium heat, stirring occasionally, until
vegetables are soft enough; for about 10-15 minutes. Then set aside and
let them cool slightly.
In the meantime, mix together crushed
crackers and mozzarella cheese. Stir half of this mixture into the
vegetables. Pour in beaten eggs, season generously with salt and pepper,
and mix it thoroughly.
Transfer the mixture into the baking dish
and top with the remaining cheese and cracker blend. Coat with grated
Parmesan and then bake for 25-30 minutes, until lightly browned and
crispy on top.
Let the casserole stand for 5 minutes, then serve warm.