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Ingredientes
- 1 1/2 lb zucchini
- 1 1/2 lb summer squash
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp garlic salt
- 1/4 c. butter
- 3 Tbsp. fine dry breadcrumbs
- 3 Tbsp. grated Parmesan cheese
Direcciones
- Cut both kinds of squash into 1/2-inch pcs. Put in the bottom of a Crock Pot. Sprinkle with salt, pepper and the garlic salt. Dot with the butter, then sprinkle on the breadcrumbs and Parmesan cheese. Cover and cook on low for 6 to 7 hrs, or possibly till tender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1388g | |
| Calories 761 | |
| Calories from Fat 471 | 62% |
| Total Fat 53.74g | 67% |
| Saturated Fat 32.51g | 130% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 1945mg | 81% |
| Potassium 3470mg | 99% |
| Total Carbs 59.12g | 16% |
| Dietary Fiber 15.3g | 51% |
| Sugars 26.92g | 18% |
| Protein 24.71g | 40% |
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