Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9                    summer squash
                        water
   1      teaspoon      salt
     1/4  cup           butter
   2      cups          herb-seasoned croutons
     1/2  cup           grated parmesan cheese

Preparation:

Cut squash into 1/4-inch thick crosswise slices. Cover with water in slow-cooking pot. Add salt. Cover and cook on low for 3 to 4 hours or until tender. Drain. Meanwhile, melt butter in small skillet. Stir in croutons; heat until lightly browned. Add cheese. Sprinkle over well-drained squash.