1 yellow and 1 zucchini squash, cut into 1/2 inch cubes
1 med. onion, chopped
2 tbsp. parsley
1/2 tsp. salt
1/8 tsp. leaf thyme

Boil above for 20 minutes.

SAUCE:

1 chicken bouillon cube, dissolved in 3/4 c. boiling water
1/4 c. melted butter
1/4 c. flour
Add 3/4 c. light cream
1/2 c. grated Parmesan cheese
1/2 c. shredded Swiss cheese

Blend flour and butter and cook until thick. Add cream, blend in bouillon and cheese. Pour drained squash mixture into casserole. Pour sauce over and stir. Combine 1 tablespoon butter - melted and 1/2 cup bread crumbs. Sprinkle on top. Bake at 350 degrees for 30-35 minutes or until bubbly.