4 tbsp. (1/2 stick) butter
1 lg. yellow onion, peeled & finely chopped
1 lb. yellow squash or zucchini
1 egg, lightly beaten
1 c. shredded sharp cheddar cheese (4 oz.)
1/8 tsp. nutmeg, ground
Pinch of salt
1/8 tsp. black pepper
1/2 tsp. dried marjoram, crumbled (optional)
Pinch of dried thyme, crumbled (optional)
1/3 c. dried fine bread crumbs

1. Preheat oven to 425 degrees. Melt 3 tablespoons butter (butter) in a 12 inch skillet over moderate heat. Add onion and cook covered for 5 minutes or until soft.

2. Meanwhile, cut the squash into 1/4 inch slices, if they are large, quarter them. Add the squash to the onion, cover and cook for 3 minutes or until crisp-tender.

3. In a bowl blend the egg, cheese, nutmeg, salt, pepper and the marjoram and thyme if used. Remove the squash from heat and blend in the egg and cheese mixture.

4. Pour into a buttered 9 x 9 x 2 inch baking dish, top with bread crumbs and dot with the remaining butter. Bake, uncovered for 10 minutes or until bubbly, then broil for 2 minutes or until brown. Serves 4.