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• 1 cup grated zucchini
• 1 cup grated yellow summer squash
• 1/4 teaspoon salt
• 6 small pattypan squash
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 1/2 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese

Toss together the zucchini, yellow squash and salt. Let stand 30 minutes; then drain well. Press between layers of paper towels to remove excess moisture. Set aside.

Cook pattypan squash in boiling salted water to cover 8 to 10 minutes or until tender but still firm. Set aside until cool enough to handle. Cut a 1/2-inch slice from the stem end of each squash. Scoop out the seeds, leaving the shells intact. Place shells in a 9x13-inch pan that has been sprayed with vegetable cooking spray.

Melt the butter in a skillet over medium heat. Sauté the zucchini, yellow squash, onion, thyme and pepper for 2 minutes. Remove from heat, and spoon an equal amount into each pattypan shell. Sprinkle evenly with Parmesan cheese.

Bake at 400°F for 15 minutes. Makes 6 servings.

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