Double squash combo
7 Servings
Ingredients
| Quantity | 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 |
Directions
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.
Recipe By :
File
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