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Ingredientes
- 9 x Summer squash Water
- 1 tsp Salt
- 1/4 c. Butter
- 2 c. Herb-seasoned croutons
- 1/2 c. Grated parmesan cheese
Direcciones
- Cut squash into 1/4-inch thick crosswise slices. Cover with water in slow-cooking pot. Add in salt. Cover and cook on low for 3 to 4 hrs or possibly till tender. Drain. Meanwhile, heat butter in small skillet. Stir in croutons; heat till lightly browned. Add in cheese. Sprinkle over well-liquid removed squash.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 7 servings | |
| Calories 89 | |
| Calories from Fat 76 | 85% |
| Total Fat 8.62g | 11% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 488mg | 20% |
| Potassium 11mg | 0% |
| Total Carbs 0.29g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.07g | 0% |
| Protein 2.82g | 5% |
