1 1/2 pounds zucchini
1 1/2 pounds summer squash
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon garlic salt
1/4 cup butter or margarine
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 (one can use garlic powder if they choose). Dot with butter; sprinkle with crumbs and cheese. Cover and cook on LOW for 6 to 7 hours or until tender.

This recipe yields 6 servings.