2 lbs. zucchini and/or yellow squash, thinly sliced
1 large onion chopped
6 TB of butter
2 cups of sour cream
3/4 teaspoon of seasoned salt
Salt to Taste
1/4 teaspoon of pepper
2 1/2 cups of grated Parmesan Cheese
Preheat Oven to 400 degrees F. Cook squash in small amount of boiling water for 6 to 8 minutes or until tender. Drain WELL in a colander. Sauté onion in 4 TBs of the butter until tender. Combine with squash, and place in a shallow 2-quart casserole. Beat together eggs, sour cream, salts, pepper and half of the Parmesan cheese. Pour of the squash. Dot with the extra butter, and sprinkle with remaining cheese. Bake for 15 mins or until set.
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