Southern Squash

• 1 1/2 pounds Summer Squash, diced (zucchini & yellow
• 1 medium Onion, chopped
• 2 tablespoons Butter
• 1 ounce (4oz) Can Diced Green Chilies, optional
• 2 tablespoons All-purpose flour
• 1 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 1 1/2 cups Shedded Monterey Jack Cheese
• 1 Egg
• 1 cup Cottage Cheese
• 2 tablespoons Chopped Parsley
• 1 tablespoon Chopped Chives, optional
• 1/2 cup Grated Parmesan Cheese

1. Place squash, onion and butter in a big enough saucepan and saute until tender; but still crisp. Fold in chilies, flour, salt and pepper.rnrnPlace in a greased 2-quart baking dish; sprinkle with Monterey cheese.rnrnCombine egg, cottage cheese, parsley and chives. Layer over Monterey cheese, sprinkle with Parmesan.rnrnBake uncovered at 400 degrees for 25-30 minutes until heated through.
2. (I Have Used a Combination of Pepper Jack, cheddar and monterey, with great results)

summer, onion, butter, green chilies, allpurpose, salt, ground black pepper, shedded monterey, egg, cottage cheese, parsley, chives, parmesan cheese

Taken from food52.com/recipes/29409-southern-squash (may not work)