Double squash combo

Yield: 7 Servings

Measure Ingredient
1½ pounds Zucchini
1½ pounds Summer squash
½ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Garlic salt
¼ cup Butter
3 tablespoons Fine dry bread crumbs
3 tablespoons Grated parmesan cheese

Cut both kinds of squash into ½-inch pieces. Put in bottom of slow-cooking pot. Sprinkle with salt, pepper, and garlic salt. Dot with butter; sprinkle with crumbs and cheese. Cover and cook on low for 6 to 7 hours or until tender.

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