• 3 cups cubed yellow summer squash or zucchini
  • 1/4 cup sour cream
  • 1 tablespoon melted margarine
  • 4 tablespoons shredded Cheddar cheese
  • 1/2 teaspoon salt
  • Dash paprika
  • 1 egg, beaten
  • 1 tablespoon chopped chives or green onion
  • 2 tablespoons softened margarine
  • 1/2 cup grated Parmesan
  • 1/2 cup dry bread crumbs


Cook squash in salted water, just until barely tender. Drain well. Combine sour cream, melted margarine, cheese, salt and paprika. Stir in egg and chives. Fold in cooked squash. Turn into buttered casserole. Combine softened margarine, bread crumbs and Parmesan. Sprinkle over top of casserole. Bake at 350 degrees about 25 - 30 minutes or until browned and bubbly. 4 servings.

Print this recipe

Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
Summer Squash Casserole