Zucchini Squash Casserole * 2 1/2 cups zucchini -- diced 1 cup celery -- cut into pieces 1 cup onion -- diced 1 1/2 cups water 3 chicken bouillon cube 2/3 cup butter or margarine -- melted 2 cups cracker crumbs 2 egg -- beaten 1 cup Velveeta cheese 1/2 teaspoon salt -- or to taste 1/4 teaspoon pepper -- or to taste Cook the zucchini, celery and onion in the water with the bouillon cubes until tender but not soft (about 5 minutes). Mix together the melted butter, cracker crumbs, eggs, Velveeta salt and pepper. Combine with the zucchini mixture and put into a baking dish. Bake at 325 F. for 1 hour.