Ingredients (use vegan versions):

• 10 medium zucchini and/or yellow crookneck squash-each about 6-8 inches long
• 2 large onions, quartered and sliced
• 1 cup cold soy or nut milk
• 2 tablespoon Wondra flour
• 2 tablespoon non-hydrogenated vegan margarine
• 1 teaspoon sweet bazil
• 1-1/4 teaspoon salt
• 2 sleeves Ritz type crackers, crushed
• 10 Ritz type crackers, crushed for topping

Directions:

Wash and dice or slice squash and onion, steam lightly.
Let cool. Make white sauce of the milk, flour, margarine,
sweet basil and salt. Cook until very thick. Crush vegan crackers,
sprinkle over sauteed squash and onions, pour white sauce
over top and mix well. Pour into PAM sprayed 9×13 casserole dish.
Crush remaining vegan crackers and sprinkle over top. Bake at 350 degrees
for 1 hour or until top is golden.

This is a gardeners favorite casserole because it uses up a lot of the
yellow and green stuff and disappears almost magically. Enjoy!

Serves: 12

Preparation time: 30 min

Tags: Vegan