Instructions: Warm the oil in a large heavy skillet over medium-high heat. Saute the squash pieces, turning frequently, just until browned on their cut sides, 10 to 15 minutes. Turn into a 10-inch glass pie dish or earthenware gratin dish. Sprinkle with cheese and nutmeg and salt and pepper to taste.

Prepare the Marjoram Cream Sauce. Cover the squashes and sauce and keep cool.

About 35 minutes before serving, heat the oven to 400 degrees. Pour the sauce evenly over the dish. Bake until browned, 20 to 25 minutes - do not overbake, or the zucchini will turn limp. Cool for a few minutes, then serve.

This recipe yields 6 servings.

Comments: Both squashes and sauce can be prepared and refrigerated a few hours in advance, but put the dish together just before baking so the squashs juices wont thin the sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.