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Herbed Squash Au Gratin

9 summer squash
water
1 teaspoon salt
1/4 cup butter
2 cups herb-seasoned croutons
1/2 cup grated parmesan cheese


Cut squash into 1/4-inch thick crosswise slices. Cover with water in slow cooker. Add salt. Cover and cook on low for 3 to 4 hours or until tender. Drain. Meanwhile, melt butter in small skillet. Stir in croutons; heat until lightly browned. Add cheese. Sprinkle over well-drained squash.

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