Slow Cooked Squash Medley
Ingredients
- 1 1/2 lb. zucchini
- 1 1/2 lb. summer squash
- 1/2 tsp. salt
- 1/4 tsp. freshly-ground black pepper
- 1/2 tsp. garlic powder
- 1/4 C. butter or margarine
- 3 Tbs. fine dry bread crumbs
- 3 Tbs. grated Parmesan cheese
Directions
Cut all of the squash into 1/2-inch pieces. Place in the bottom of a crockpot. Sprinkle with salt, pepper and garlic powder. Dot with butter; sprinkle with crumbs and cheese. Cover and cook on LOW for 6 to 7 hours or until tender.
Yield: 6 servings
