Crockpot recipes |
Double Squash Combo |
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. |