Serves: 8
Total Calories: 273

4 squash small yellow straightneck unpared and thinly sliced
1 onion medium, quartered and thinly sliced
Salt and freshly ground pepper to taste
4 zucchini small, unpared and thinly sliced
1 pound squash Mediterranean, pared and thinly sliced
1/2 cup butter or margarine, melted
1 cup Parmesan cheese grated
1 cup sour cream
2 tablespoons chives chopped or green onions

Heat oven to 375° F. In a 9 x 13-inch baking dish, layer yellow squash add a thin layer of onion and a sprinkling of salt and pepper. Next, layer zucchini, onion, salt, and pepper finally add a layer of Mediterranean squash, onion, salt, and pepper. Pour melted butter or margarine evenly over top. Cover tightly with foil and bake for 20 minutes. Remove foil spread a mixture of Parmesan cheese, sour cream, chives or green onions over top. Heat oven to broil. Place under broiler, about 5 inches from heat. Broil, watching carefully, until topping is lightly browned and heated through, about 5 to 8 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 273
Calories from Fat: 190

More Recipes from the Fresh from the Garden Cookbook:
Acorn Squash Rings
Baked Zucchini
Beet Greens Fiesole
Beet-Onion Medley
Beets À La Creme
Broccoli Loaf With Orange Glazed Carrots
Broccoli Scallop
Broccoli Soufflé
Corn Pudding
Corn-Bean Soufflé
French Fried Eggplant
Garden Peas
Glazed Onions
Green Bean-Walnut Toss
Green Beans In Lemon Chiffon Sauce
Herbed Green Beans
Indian Vegetable Fry
Lima Beans And Mushrooms
Middle Eastern Eggplant
Minted Carrots
Minted Peas
New Potatoes With Caper Sauce
Orange Glazed Carrots
Orange-Ginger Beets
Potatoes O'Brien
Ratatouille
Sauced Cabbage And Celery
Sautéed Eggplant
Sautéed Green Tomatoes
Sautéed Peppers And Corn
Spinach Pancakes
Spinach Stuffed Onions
Swiss Green Beans
Three-Way Squash
Turnips Or Rutabagas Au Gratin