3 c. summer squash or zucchini or mix
1/4 c. sour cream
1 tbsp. butter
1 tbsp. Parmesan cheese
1/2 tsp. salt
1/8 tsp. paprika
1 beaten egg yolk
1 tbsp. chopped chives
Dry bread crumbs
Butter
Parmesan cheese

Cut squash in small pieces and simmer, covered 6-8 minutes until tender. Drain well. Combine sour cream, butter, cheese, salt and paprika. Stir over low heat until cheese melts. Remove from heat and add gradually to egg yolks and chives. Stir in squash. Place in greased baking dish and cover with mixture of bread crumbs, butter and Parmesan cheese. Bake at 375 degrees 10 minutes. If not brown enough, broil about 2 minutes further.