9    Summer squash
Water
1 ts 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
slow-cooking 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.