Ingredients

• 1 1/2 lb zucchini
• 1 1/2 lb summer squash
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 cup butter
• 3 Tbsp finely dry bread crumbs (Panko?)
• 3 Tbsp grated parmesan cheese

Instructions

1. 1
   Cut all of the squash into 1/2-inch pieces. Place in the bottom of a crockpot. Sprinkle with salt, pepper and garlic powder. Dot with butter; sprinkle with crumbs and cheese. Cover and cook on LOW for 6 to 7 hours or until tender.