3 medium zucchini or summer squash
1 medium sweet onion, diced
2 cloves garlic, minced
2 tsp. olive oil or margarine
1/3 c. pesto
12 Ritz crackers
1/4 c. grated sharp cheddar cheese
1 tsp. olive oil

Slice squash 1/4" thick. Place slices in microwave-safe dish and microwave at full power for 10 mins. Drain slices.

In saute pan, heat oil or margarine; saute onion and garlic until soft.

In medium mixing bowl, toss squash slices with onions, garlic and pesto until evenly coated. Spoon into 8" round straight-sided baking dish.

Crush Ritz crackers and mix with grated cheese. Springkle over top of squash mix and drizzle with 1 tsp. olive oil. (May be covered and held at this point.)

Bake in preheated 350 degree oven uncovered for 30 minutes, until crumbs are brown and pesto is bubbly.