Squash Souffle - cooking recipe

Ingredients

3 medium summer squash
3 medium yellow crookneck
3 medium zucchini
1 onion
1 bell pepper
1 clove garlic
1 1/2 c. milk
2 eggs, well beaten

Preparation

Slice vegetables and boil for 5 minutes.
In a casserole, place a layer of vegetables, a layer of cracker crumbs and a layer of cheese.
Repeat until all vegetables are used up, ending with cheese and crackers on top.
Combine the milk, well beaten eggs and salt and pepper to taste.
Pour over vegetables; bake for 30 minutes at 350\u00b0, or until tender when pierced with a fork.