Zucchini Casserole

This is a recipe of my mom's.  I'm not sure where she got it, but it is delicious.  I haven't made it yet this season, so I don't have an actual picture of the finished dish.  The one to the left is close.

Ingredients:
2 lg Zucchini, chop in med-size chunks (or enough to fill casserole dish 1/2 way)
1 lg onion, diced
1-8oz can of cream of chicken soup
2 sleeves of Ritz crackers
2 sticks of butter
Salt/Pepper to taste

Directions:
Preheat oven to 350 degrees.
Boil peeled, chopped zucchini and onion until begins to soften. Drain well.  
Pour zucchini mixture into greased casserole dish. Stir in can of soup.  
(Note: I strain the chicken chunks out first, but that's optional.) 
Add salt and pepper to taste.  Stir well, and set aside.

In a pan, melt the sticks of butter on low/med heat.  Add Ritz crackers and toast.  Stir often or they will burn.  It doesn't take long for the crackers to toast.  Top zucchini mixture with the crackers.  Top casserole dish with aluminum foil so the crackers don't burn.

Bake casserole at 350 degrees for about 30 minutes or until bubbly.