3 med. size zucchini
1/4 c. sour cream
1 tbsp. butter
1 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. paprika
1 egg yolk, beaten
2 tbsp. chives, chopped
1 tsp. basil
1/3 c. cut bread crumbs, buttered
Parmesan cheese

Wash squash and cut crosswise in 1/4" slices. Cook in boiling salt water 6 to 8 minutes. Meanwhile, in saucepan over low heat, combine sour cream, butter, cheese, salt and paprika. When cheese has melted, remove from heat and stir in egg yolk, chives and basil. Drain zucchini. Place in 1 quart oblong basing dish. Spread sauce evenly over squash. Top with crumbs and more Parmesan cheese. Brown in 375 degree oven. Serves 4 to 6.