Herbed squash au gratin
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | Summer squash | |
| Water | ||
| 1 | teaspoon | Salt |
| ¼ | cup | Butter |
| 2 | cups | Herb-seasoned croutons |
| ½ | cup | Grated parmesan cheese |
Directions
Cut squash into ¼-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.
Recipe By :
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