2 c. chopped green peppers
2/3 c. chopped scallions
3 tbsp. butter
1 1/3 c. grated carrots
1/2 c. minced parsley
4 yellow squashes, cut 2 inches long and 1/2 inch wide
1/2 tsp. salt
1/2 tsp. basil
1/2 tsp. oregano
Pepper to taste
1 c. sour cream
2/3 c. Parmesan cheese, grated

Preheat oven to 350 degrees. In large skillet, saute green pepper and scallions in butter for 3 minutes. Add carrots and parsley and saute 3 minutes. Add squash and saute 3 minutes. Add salt, basil, oregano and pepper to mixture.

Remove skillet from heat and add sour cream and grated parmesan cheese. Combine mixture well, pour into 1 1/2 quart souffle dish and sprinkle with 1/3 cup Parmesan cheese. Bake vegetables in preheated oven for 35 minutes or until squash is tender. Outstanding!