1 1/2 pounds zucchini
1 1/2 pounds summer squash
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic salt
1/4 cup butter
3 tablespoons almond flour
3 tablespoons grated Parmesan cheese
1. Cut both kinds of squash into 1/2-inch thick pieces
2. Put in bottom of slow-cooking pot.
3. Sprinkle with salt, pepper, and garlic salt.
4. Dot with butter; sprinkle with almond flour and cheese.
5. Cover and cook on low for 6 to 7 hours or until tender.