9		summer squash
		water
1	tsp.	salt
1/4	c.	butter
2	c.	herb-seasoned croutons
1/2	c.	grated parmesan cheese

Cut squash into 1/4-inch thick crosswise slices. Cover with water in Crockery 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.