Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds zucchini 1 1/2 pounds summer squash 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon garlic salt 1/4 cup butter 3 tablespoons fine dry bread crumbs 3 tablespoons grated parmesan cheese
Cut both kinds of squash into 1/2-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.
