11/2	lb.	zucchini
11/2	lb.	summer squash
1/2	tsp.	salt
1/4	tsp.	pepper
1/8	tsp.	garlic salt
1/4	c.	butter
3	tbsp.	fine dry bread crumbs
3	tbsp.	grated Parmesan Cheese

Cut both kinds of squash into 1/2-inch pieces. Put in bottom of Crockery Pot. Sprinkle with salt, pepper, and garlic salt. Dot with butter; sprinkle with crumbs and Parmesan. Cover and cook on low for 6 to 7 hours or until tender.