Good Zucchini Casserole

12-inch Dutch oven

12 briquettes on the lid

12 briquettes on the bottom

Baking time: 50 minutes

12 zucchini squash, sliced

1 large onion, 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

In a 12-inch Dutch oven, combine squash, onion, and season with salt and pepper; add water to cover. Bring to a boil; reduce heat and simmer 10 minutes or until vegetables are tender. Drain well. Spoon zucchini mixture into a large bowl. Stir in tomato sauce, cheese, eggs, Italian seasoning, and salt. Pour mixture back into Dutch oven. In a small bowl, combine crackers and butter. Sprinkle evenly over zucchini mixture. Bake 50 minutes or until center is set. Serve immediately.