Cheesy zucchini bake with cream crackers

Preheat the oven to 180C.360F.
Crush the cream crackers into fine crumbs and mix with the grated cheese.
Whisk the eggs into the milk, with the salt and pepper.
Grate the zucchini on the largest holes of a box grater/cheese grater, and place them into a mixing bowl.
Peel the onion and slice it finely, then fry it in a tablespoon of olive oil or vegetable oil until it has softened and started to brown. Take your time over this step, don't allow the onion to burn or you will get a bitter taste in your zucchini bake.
Let the onions cool for a minute or two, then add them to the grated zucchini, along with the beaten egg and milk. Tip in three-quarters of the cheese/cracker mixture, reserving the remainder for on top.
Mix thoroughly to combine, then transfer the mixture to a baking dish.
Sprinkle with the remainder of the cracker crumb/cheese mixture. You may like to add a little additional grated cheese. Also, you may like to remove any of the larger cracker crumbs before baking, although they do give a satisfying crunch to the finished dish.
Bake in a pre-heated oven (180C/360F) for 25 to 30 minutes until golden brown.
Serve immediately as a side dish with your roast, or leave to cool and cut into slices and serve as a light lunch or mid-day snack.