Directions

• Preheat oven to 400 degrees F
• Place squash, green tomato's and onion in a large skillet over medium heat. Pour in enough water to cover the vegetables then cover and cook about 5 minutes, until they are tender. Drain and place in a large bowl.
• In a medium sized bowl, mix together the crushed Breton crackers (I use a handy chopper) and 3/4 cup of the shredded cheddar. Add the drained squash, green tomato's and onions to the mixture and stir.
• In a small bowl, mix together eggs and milk then add to squash mixture.
• Stir in 4 T melted butter and salt and pepper. Spread into a 9 x 13 baking dish and sprinkle with crushed pork rinds, then 1/4 cup shredded cheddar and pour the last 2 tablespoons of melted butter over the top.
• Bake in oven for around 45 minutes, or until lightly brown and the juices have evaporated.