Cheesy Zucchini Bake

So, today is my first post here featuring a recipe.  I plan to feature a recipe every day.  Right now on my farm in northern Ohio zucchini is producing pretty strong so let's eat it for dinner.  This is what we are having for dinner tonight too.  And to be honest with you this is a new recipe to me as well.  So we'll all try this together.  I had some zucchini laying around that I needed to use up and this felt like a nice alternative to steamed squash slices. 

Ingredients:

•  4 small zucchini. diced ( about 3 cups total)
• 2 cups (about 5 1/2 oz.) club cracker crumbs
• 2 tablespoons butter
• 3 eggs
• 1 small onion, grated
• 1/2 cup 2% reduced fat milk
• 1 cup shredded Cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup grated Parmesan cheese

Directions:

1.   Preheat oven to 350 degrees Farenheit. Grease a 9x9  baking dish.  ( I think I'm going to use a 9x13)
2. Bring 4 cups water to a boil in a large saucepan.  Add zucchini; reduce heat and simmer, covered, until tender, about 3 minutes.  Drain well in a colander.
3. Press cracker crumbs on bottom of prepared pan to form a crust.  Dot with butter.  Spoon zucchini on top.
4. Whisk eggs in a medium bowl until fluffy.  Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper.  Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan. 
5. Bake, uncovered, 35 minutes, or until golden on edges.

Serves 6 to 8

Nutritional facts per serving: 230 calories, 14g fat, 9g protein, 17g carbohydrates, 1g fiber, 540mg sodium.