Preheat the oven to 350°F. Lightly grease an 8x8" baking pan and set it aside.

Wash the zucchini and yellow squash, then slice them into coins about 1/4" thick. Place them into a bowl and season them with 1/4 tsp each salt, pepper and oregano. Set aside.

Melt the butter in a small saucepan over med-high heat. Once it's melted, add the garlic and stir until fragrant. Then pour in the cream (or milk) and whisk in the cornstarch, the onion powder and 1/4 tsp each of salt, pepper and chives. Allow this to come to a simmer and simmer until thickened...just about 2-3 minutes. Once thickened, remove from the heat and stir in the parmesan cheese.

Lay out the squash in the prepared baking pan. Pour the cream mixture over the top. Sprinkle the gouda evenly over the top.

Bake for 12-15 minutes, until the squash is fork tender. Switch your oven to broil and let the cheese brown for 2-3 minutes.

Remove the pan from the oven and let it sit for 5 or so minutes, then serve.