12 zucchini squash, thinly sliced
1 large onion, chopped
1 green bell pepper, 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
1 teaspoon salt
1 sleeve round buttery crackers, crushed
3 tablespoons butter, melted

12 zucchini squash, thinly sliced 1 large onion, chopped 1 green bell pepper, 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 1 teaspoon salt 1 sleeve round buttery crackers, crushed 3 tablespoons butter, melted

1. In a large Dutch oven, combine squash, onion, and bell pepper; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until vegetables are tender. Drain well.

2. Preheat oven to 350˚. Lightly grease a (13x9-inch) baking dish.

3. Spoon zucchini mixture into a large bowl. Stir in tomato sauce, cheese, eggs, Italian seasoning, and salt. Spoon into prepared dish.

4. In a small bowl, combine crackers and butter. Sprinkle evenly over zucchini mixture. Bake 50 minutes, or until center is set. Serve immediately.