When I cook this up, the place smells incredible. It’s definitely a hit.

1. Arrange the yellow squashes, zucchini slices, and onions in a single layer in the slow cooker.
Pour the heavy cream into a mixing bowl and stir in the cheddar and Parmesan cheeses, as well as the minced garlic, salt, and pepper. Combine thoroughly.
3. Evenly coat the veggies in the slow cooker with the cream and cheese mixture.
4. Once the veggies are soft, cover and simmer on low for four to five hours.
5–30 minutes before serving, combine the melted butter and bread crumbs; then, sprinkle this mixture over the slow-cooked veggies.
6. Cook for another 30 minutes with the lid back on.
7. When finished, top with fresh parsley and serve warm, if preferred.

Tips and Variations
Put a new spin on it by topping it with a layer of thinly sliced sweet potatoes or potatoes for added heartiness. Using a lower-fat alternative to the heavy cream and a mild cheese, like as mozzarella, may help satisfy finicky diners. Use gluten-free breadcrumbs to make it gluten-free. To make the cream mixture even more flavorful, you may add fried bacon pieces or a pinch of nutmeg.