1 1/2 lb. summer squash, zucchini or yellow
1 med. onion, chopped
2 tbsp. butter
1 (4 oz.) can diced green chilies (I use bell peppers)
2 tbsp. flour
1 tsp. salt
1/4 to 1/2 tsp. pepper
1 1/2 c. grated Monterey Jack cheese
1 egg
1 c. cottage cheese
2 tbsp. parsley
1/2 c. Parmesan cheese

Dice squash. Saute with onion in butter until tender crisp. Fold in chilies, flour, salt and pepper. Place in 2 quart baking dish. Sprinkle with Monterey Jack cheese.

Combine egg, cottage cheese and parsley. Layer over cheese. Sprinkle with Parmesan cheese. Bake uncovered at 400 degrees for 25-30 minutes until heated through.