Summer Squash

Crockpot summer squash

ItalianOtherAdvanced240 minBy Northstar

Ingredients

Servings

6 medium zucchini or other summer squash (about 2 -- cut into 1/2-inch-thick
slices)
1 tsp salt -- divided
2 TBL olive oil
1 med onion -- chopped
1 med red bell pepper -- seeded and chopped
1 garlic clove -- minced
1 cup fresh bread crumbs
1/3 cup freshly grated Parmesan cheese
1 tsp Italian seasoning
0.3 tsp pepper
1 TBL unsalted butter -- cut into small cubes
In a large colander, combine the zucchini slices with
1/
2 tsp of the salt. Let stand
until the zucchini gives off its juices, about 30 minutes. Rinse well under cold
running water to remove the salt, drain and pat dry with paper towels.
In a large skillet, heat the oil over medium heat. Add the onion and red bell
pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic
and cook, stirring often, for 1 minute. Removed from the heat, add the zucchini
and mix well.
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In a medium bowl, mix the bread crumbs, Parmesan cheese, Italian seasoning
the remaining 1/2 teaspoon salt, and the pepper.
half of the crumb mixture. Top with the remaining zucchini mixture, the sprinkle
with the remaining crumbs. Dot the top of the crumbs with melted butter.

1
Place half of the zucchini mixture in a buttered 3.5-qt slow cooker. Sprinkle with
2
Cover and slow cook until the zucchini is tender, about 4 to 5 hours on low.