6 sm. zucchini squash
2/3 c. dairy sour cream
1 tbsp. butter
1/4 c. grated cheese (sharp Cheddar)
1/2 tsp. seasoned salt
3 tbsp. fresh dark bread crumbs
2 tbsp. grated sharp cheese

Wash squash, cut 1/2 inch slices. Simmer in small amount of water 10 minutes. Drain, place in 8 inch pie pan. In saucepan, combine sour cream, butter, Cheddar cheese and salt. Heat until blended, stirring constantly. Pour over zucchini. Top with bread crumbs and 2 tablespoons grated cheese.

Bake in a 375 degree oven for 10 minutes or until golden brown. Let stand 5 minutes before serving. Serves 4 to 6.

Dish may be prepared the day before. Refrigerate covered and bake just before serving.