1
Slice and/or chop the squash, carrots, and onions. Mince the garlic cloves. Sometimes I use half zucchini, half yellow squash.
2
Spray a skillet with non-stick cooking spray and cook veggies on medium heat for about 5-10 minutes.
3
Remove from heat and let cool for a few minutes. Then pour into a mixing bowl and add eggbeaters, parsley, parmesan, half of the mozarella and half of the French's onions. Mix evenly.
4
Transfer to a casserole bowl or dish. Top with remaining mozarella, crumbled crackers, and remaining French's onions.
5
Cook in a 375 F oven for about 30 mins or until the top begins to brown.
6
Remove from oven and let stand for 5-10 minutes before serving.
