1 1/2 lb Zucchini
1 1/2 lb Summer squash
1/2 ts Salt
1/4 ts Pepper
1/8 ts Garlic salt
1/4 c  Butter
3 tb Fine dry bread crumbs
3 tb Grated parmesan cheese

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