3 cups of summer squash 1 tablespoon of butter 1/2 teaspoon of salt 1 teaspoon of chopped chives 1/4 cup of sour cream 1 tablespoon of grated cheese 1/8 teaspoon of paprika 1 beaten egg yolk
Simmer, covered, in a small amount of water about 6 to 8 minutes or until tender. Drain well. Combine the ingredients. Stir over low heat until the cheese melts. Stir in 1 beaten egg yolk and 1 teaspoon of chopped chives. Combine the cheese mixture and zucchini. Place in baking dish. Cover top with bread crumbs and parmesan cheese. Bake at 350ºF. for 10 minutes.
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