There are a number of ways to prepare and serve summer squash and zucchini. It can even be frozen for next winter's use. Here is a good casserole. Try it and see what you think. Hopefully, it will be pave a place in your recipe box.

SUMMER SQUASH CASSEROLE
6 cups yellow summer squash, sliced
1/4 cup chopped onion
1 teaspoon salt
1 can cream of chicken soup, undiluted
1 cup sour cream
1 cup shredded carrots
8 ounce pkg herb stuffing mix
1/2 cup melted butter or margarine

In saucepan over medium heat, cook squash slices and chopped onion in boiling salted water to cover for about 10 minutes. Drain. Set aside. In large bowl, combine soup, sour cream and shredded carrots. Fold in drained summer squash and onion mixture. Combine stuffing mix with melted butter. Spread half of the stuffing into bottom of 8 by 12 inch baking pan. Spoon in vegetable mixture. Sprinkle remaining stuffing over the top. Bake at 350 F. for 30 minutes until hot and bubbly. Serve hot. 6 servings.