3 c. summer squash and/or zucchini, yellow, cut in sm. pieces
1/4 c. cultured sour cream
1 tbsp. butter
1 tbsp. grated cheese
1/2 tsp. salt
1/8 - 1/4 tsp. paprika
1 egg yolk, beaten
1 tbsp. chopped chives

Simmer squash in small amount of boiling water 6 to 8 minutes or until tender; drain well.

Combine sour cream, butter, cheese, salt and paprika. Stir this mixture over low heat until cheese is melted, then remove from heat. Stir in the egg yolk and chives and add squash. Place in a baking dish and top with buttered bread crumbs mixed with Parmesan cheese. Brown in a 375 degree oven.