1 sm. yellow summer squash & 1 sm. zucchini, cut in 1/2 inch cubes
1 med. onion, chopped
2 tbsp. minced parsley
1/2 tsp. leaf thyme
1/2 tsp. salt
1 1/2 c. Mornay Sauce
1 tbsp. butter
1/2 c. dry bread crumbs

MORNAY SAUCE:

1 chicken bouillon cube
1/2 c. boiling water
1/4 c. butter
1/4 c. flour
3/4 c. cream or milk
1/2 c. grated Parmesan cheese
1/2 c. shredded Swiss or Monterey Jack cheese

In saucepan put first 6 ingredients. Cover with boiling water. Cook 15 to 20 minutes until tender. Drain well. Put in 1 1/2 quart casserole. Pour Mornay Sauce over and mix. Combine butter and bread crumbs. Sprinkle on top. Bake at 325 degrees for 15 to 20 minutes until browned.

MORNAY SAUCE: Dissolve bouillon in boiling water. Melt butter, blend in flour. Add milk, cook, stirring constantly until thick. Blend in bouillon and cheese. Stir until smooth.