1/4 c. butter
1 1/2 c. sliced summer squash or 1 pkg. (10 oz.) frozen squash, thawed
1 1/2 c. fresh broccoli or 1 pkg. (10 oz.) frozen broccoli (thawed)
1 egg
1/2 c. shredded Swiss cheese
1/4 c. milk
1 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. cayenne pepper
1/4 c. Parmesan cheese

Melt butter in a large skillet; saute vegetables until tender. In mixing bowl beat egg slightly; stir in Swiss cheese, milk, salt, mustard and pepper. Place vegetables in a 1 quart dish. Pour egg mixture over and sprinkle with Parmesan cheese. Bake 15-20 minutes in 375 degree oven.