Made some significant changes, which turned this recipe into a keeper. NINE zucchini??? I used two medium zucchini. Do not peel them, (that's where all the nutrition and color are), but just slice. Use 1/4 cup butter instead of 1/2 cup, and stir-fry the veggies in the butter rather than boil them, (again, to retain flavor, color, and nutrition). Four eggs instead of three. Rather than the cracker topping, I used my own whole wheat bread crumbs, with a bit of Italian seasoning added to them. Delicious! Oh yes...only bake 35 minutes. Left-overs are fabulous. I think this would also work well if you wanted to make double and freeze one to bake at a future time.
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