Herbed Squash Trio
|Zucchini||1 1⁄4 Pound (4 Zucchini)|
|Crookneck squash||1⁄2 Pound (2 Squash)|
|Pattypan squash||2 Ounce (1 Squash)|
|Garlic salt||1⁄8 Teaspoon|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Herb-seasoned croutons||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Chopped fresh chives||1 Tablespoon|
1.Cut the squash into small pieces of approx 3/4 inch each.
2.In a slow cooker, put the squash pieces at the bottom.
3.Put a pinch of salt, pepper and garlic salt on squash and then add margarine or butter onto it.
4.Put first the croutons in the cooker and then add cheese and chives.
5.Place the cooker on LOW and cover with a lid.
6.Cook the dish for 6-7hrs.
7.Serve by using a slotted spoon.