Double Squash Casserole (Crock-Pot)

Total Time
4hrs 5mins
Prep 5 mins
Cook 4 hrs

This is a delicious way to cook zucchini and yellow squash without heating up your kitchen! I like to use the combination of both types of squash, but you can use either one by itself if that's what you have on hand. Note: My crockpot runs hot and cooks this recipe in 4 hours on low. Your mileage may vary. :-)

Ingredients Nutrition

  • 1 12 lbs zucchini
  • 1 12 lbs crookneck yellow squash
  • 14 teaspoon pepper
  • 12 teaspoon italian seasoning (optional)
  • 12 teaspoon garlic salt
  • 14 cup butter or 14 cup margarine
  • 3 tablespoons fine dry breadcrumbs
  • 3 tablespoons grated parmesan cheese

Directions

  1. Cut squash into 1/2-inch pieces and place in bottom of crockpot.
  2. Sprinkle with seasonings and gently toss.
  3. Dot with butter; sprinkle with bread crumbs and cheese.
  4. Cover and cook on low for 4-6 hours or until tender.
Most Helpful

This was a nice way to make squash. The squash cooked perfectly, without getting too mushy. I followed the recipe as written, but I added the cheese in the last 30 minutes of cooking so it wouldn't get too burned. I will add some onions and garlic next time and use fresh herbs to add a little extra flavor that I felt it needed. Overall, it's a lovely recipe. Thanx!

*Parsley* August 04, 2010