Cheesy Zucchini Casserole

This recipe submitted by a CSA member comes highly recommended!  From Food & Wine blog, this casserole is made with chopped fresh zucchini that’s been sautéed with onion, then mixed with farmer cheese, a fresh form of cottage cheese you can find at some supermarkets.  Serves 8.

Ingredients:
4 Tablespoons unsalted butter, divided
1 Tablespoon vegetable oil
3 medium zucchini (about 2 pounds), cut into 1-inch dice
1 medium onion, very finely chopped
Salt and freshly ground pepper
1½ cups finely crushed saltine crackers
7½ ounces farmer cheese (1 cup)
2 large eggs, beaten

Procedure:

1. Preheat the oven to 350°.
2. In a 12-inch ovenproof skillet, melt 2 Tablespoons butter in the vegetable oil. Add the chopped zucchini and onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Remove from the heat and let cool slightly.
3. In a medium bowl, stir the cracker crumbs with the farmer cheese. Stir half of the mixture into the zucchini and season generously with salt and pepper. Stir in the beaten eggs. Spread the remaining cracker crumb and farmer cheese mixture on top of the zucchini. Drizzle the casserole with the remaining 2 Tablespoons of melted butter.
4. Bake the casserole for about 25 minutes, until lightly browned and crisp on top.
5. Let the casserole stand for 5 minutes, then serve warm.