Any summer squash will do but zucchini is best.

3 c. summer squash

Simmer squash in water covered until tender, 6 to 8 minutes. Combine:

1 tbsp. butter
1 tbsp. grated cheddar cheese
1/2 tsp. each salt & paprika
1/4 c. sour cream

Stir over low flame until cheese is melted. Remove from heat. Stir in 1 beaten egg yolk and 1 tablespoon chives. Add the squash, stir and put in casserole or baking dish. Cover with 2 tablespoons bread crumbs and dab with 2 tablespoons butter, sprinkle lightly with Parmesan cheese. Bake at 375 degrees until browned.