1/4 c. butter
1 1/2 c. sliced summer squash
1 (10 oz.) pkg. frozen chopped broccoli, defrosted
1 egg
1/2 c. shredded Swiss cheese
1/4 c. milk
1/4 tsp. dry mustard
3 tbsp. Parmesan cheese

Place butter in a 1 1/2 quart casserole. Microwave on high until butter melts. Stir in squash and broccoli to coat with butter. Cover. Microwave on high 6-8 minutes or until tender. Beat egg slightly in small bowl. Mix in Swiss cheese, milk and mustard. Pour over vegetables. Sprinkle with Parmesan cheese. Microwave on 60% for 4 minutes or until cheese melts and is bubbly. Serves 6.