Ingredients:

  • 2 lbs mixed yellow squash and zucchini, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Wash and cube the zucchini and yellow squash into uniform 1-inch pieces.
  2. In a large mixing bowl, toss the squash cubes with olive oil, minced garlic, and dried oregano until evenly coated.
  3. Transfer the mixture into the slow cooker, cover, and cook on Low for 3 hours (or High for 1.5 to 2 hours) until tender but still holding shape.
  4. Stir in the kosher salt and cracked black pepper.
  5. Sprinkle the grated Parmesan cheese over the top and cover for another 10 minutes to let the cheese melt into a glaze.
  6. Garnish with fresh chopped parsley immediately before serving.