1 cup yellow squash
1 cup zucchini
2 tablespoons parmesan cheese or nutritional yeast for a vegan dish
2 tablespoons butter (we use vegan)
½ teaspoon garlic powder
½ teaspoon Italian seasoning
a pinch of salt and pepper
Wash zucchini and squash, and cut into small squares.
Toss into the slow cooker and sprinkle with Italian seasoning, sea salt, pepper and garlic powder.
Top veggies with butter, cut into cubes, and grated parmesan.
Cover and cook on low for approximately 3 hours.