Baby Vidalia Onion Casserole

Ingredients:   1 1/2 lb.   zucchini 4   baby Vidalia onions 2 cups   crushed saltine crackers 6   mushrooms, sliced 1   egg, beaten     2 Tbsp.   butter 1/4 tsp.   pepper and salt 1/4 tsp.   oregano (optional) 1/2 cup   grated cheese

Directions: Wash and cut zucchini and onions into 1/4 inch slices. Place in medium saucepan; add water to cover and bring to boil over medium heat until tender; drain. Combine remaining ingredients except cheese. Add to zucchini and onion mixture; mix well until blended. Pour into greased 8-inch casserole; top with cheese. Bake at 350 degrees Fahrenheit until heated thoroughly and cheese is golden brown.