Herbed Squash AuGratin

9 summer squash
1 tsp. salt
1/4 c. butter

2 c. herb-seasoned croutons
1/2 c. grated parmesan cheese

Cut squash into 1/4-inch thick crosswise slices. Cover with water in Crockery Pot. 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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