4 medium pattypan squash, sliced into 1/8- 1/4-inch rounds
1/2 white onion, sliced into 1/2-inch half-moons
1/4 (loose) cup chiffonade'd* basil
1 1/2 tablespoons milk
freshly ground black pepper
12 saltines, crumbled
2 tablespoons butter, melted
Preheat oven to 350. Grease a 9-inch pie plate. Layer the squash and onion in single layers starting and ending with squash. Set aside.
In a small bowl, beat together the eggs, basil, milk, salt and pepper until fluffy. Pour over the squash.
In a small bowl, stir together the saltines and butter until the crackers are well coated. Sprinkle an even layer over the squash. Bake 45 minutes or until the squash is tender.
* I used my herb scissors and cut from the leaf directly into the beaten eggs