1/2 stick butter
8 yellow squash, cut in 1/4 inch slices
2 sm. onions, minced
Pinch of paprika
Pinch of dill weed
Pinch of oregano
Pinch of basil
Pinch of thyme
Pinch of black pepper
Pinch of salt
Pinch of sugar
2 tbsp. dried parsley
Bread crumbs
1/2 c. shredded Cheddar cheese

In Dutch oven, melt 1 tablespoon butter. Add minced onion. Saute for 10 minutes on medium-low heat. Add 1/3 cup water and squash. Bring to a boil, then reduce heat to medium-low and simmer until squash is tender, about 15 minutes. Don't over cook. For crispier squash, reduce cooking time.

Add all seasonings except remaining butter and sugar during this time. Pour off extra liquid; arrange squash in oven-proof serving dish. Add sugar and butter. Stir to mix. Top with bread crumbs and 1/2 cup shredded Cheddar cheese. Put under broiler just until cheese melts.