Zucchini Casserole (Kabak)

Ingredients:
1 kilo zucchini sliced into 1/4 inches pieces
2 onions sliced
1 package dry, cream of chicken soup
1 cup water and 1 cup milk mixed together
1/2 cup yogurt
1 teaspoon salt
1/2 teaspoon pepper
35 buttery Ritz-type crackers for topping
1 cup margerine divided (1/2 cup for sauteing. 1/2 cup to pour over cracker topping)

1. In a large skillet, saute the margerine, zucchini, onions, salt, and pepper. Saute until the zucchini is tender.
2. Pour zucchini mixture into 9x13 dish.
3. In separate saucepan over medium-high heat, combine water, milk, & dry soup mix, stirring constantly until it is very thick. Be careful to stir constantly with wire whisk to prevent it from getting lumpy.
   
4. After soup becomes thick, remove from heat and add the yogurt, stirring until well-blended.
   
5. Pour soup mixture over zucchini in casserole dish.
   
6. Crumble the crackers over the top and pour the remaining 1/2 cup melted margarine over crackers.
7. Bake on 350ºF in oven for 20-30 minutes until crackers are brown.
   

The dry, cream of chicken soup can be substituted by: 1/4 cup flour, 1 cube chicken bullion, thyme, basil, salt and pepper (to taste).