Zucchini Casserole

• 1 lb. small zucchini squash
• 1 large onion, finely chopped
• 6 tbsp. butter
• 2 cups shredded sharp cheddar cheese
• 1 clove minced garlic
• 1 tsp. salt
• Dash pepper
• 2 eggs, slightly beaten

1. Cook zucchini whole in a small amount of water until crisp tender. Cool.
2. Saute onion and garlic in 4 Tbsp butter. Cut cooled squash in cubes (or just circles, its easier) and add to onion. Stir in salt, pepper, and 1 1/2 cups
3. cheese (reserve 1/2 cup for topping). Cool. Mix vegetable mixture with beaten eggs.
4. Place mixture in buttered casserole dish. Top with reserved 1/2 cup cheese.
5. Bake at 350 degrees for 30 - 45 minutes.