Categories: Vegetables- Squash

Ingredients

• 2 lb. squash, sliced
• 2 lb. zucchini, sliced
• 1 large sweet onion, finely chopped
• 2 cups (8 oz.) shredded sharp Cheddar cheese
• 2 cups soft, fresh breadcrumbs
• 1 (8 oz.) container sour cream
• 2 large eggs, lightly beaten
• 1 1/2 tsp. garlic salt
• 1/2 tsp. freshly ground pepper
• 3/4 cups (3 oz.) freshly shredded Parmesan cheese

Directions

1. Cook first 3 ingredients in boiling water to cover in a Dutch oven 10 to 12 minutes or just until tender; drain well in a colander, gently pressing squash mixture against sides with a wooden spoon.
2. Stir together squash mixture, Cheddar cheese, and next 5 ingredients. Spoon into a lightly greased 6-quart oval-shaped slow cooker. Sprinkle Parmesan cheese over top.
3. Cover and cook on low 2 1/2 to 3 hours or until center is set and edges are golden brown;

4. uncover and cook 30 minutes. Let stand 10 minutes.

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