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Slow Cooked Squash Medley

From Stones River Market

<p>This recipe was sent to Flying S Farms <span class="caps">CSA</span> customers.</p>
Source: Catherine Simmons from Flying S Farms (Entered by John Erdmann)
Serves: Serves 6

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

Step by Step Instructions
  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.