Herbed Squash Trio Recipe
Ingredients
| 4 zucchini (about 1 1/4 lbs.) | ||
| 2 crookneck squash (about 1/2 lb.) | ||
| 1 pattypan squash (about 2 oz.) | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Garlic salt | 1/8 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 3/4 cup herb-seasoned croutons | ||
| Parmesan cheese | 3 Tablespoon, grated | |
| Chives | 1 Tablespoon, chopped | |
Directions
GETTING READY
1.Cut the squash into small pieces of approx 3/4 inch each.
MAKING
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.
SERVING
7.Serve by using a slotted spoon.
1.Cut the squash into small pieces of approx 3/4 inch each.
MAKING
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.
SERVING
7.Serve by using a slotted spoon.
Chef
