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Submitted by: Lisa Hays from Crocker, MO
Originally shared on the web 11/11/2013

1 zucchini, sliced 1/4 inch thick
1 yellow squash, sliced 1/4 inch thick
2 carrots, peeled and thinly sliced
1-1/2 c. sliced mushrooms
10 oz. pkg. frozen broccoli cuts
4 green onions, sliced
1 clove garlic, minced
1/2 t. dried basil
1/4 t. salt
1/2 t. pepper
1 c. grated Parmesan cheese
12 oz. pkg. Fettuccine pasta, cooked
1 c. shredded Mozzarella cheese
1 c. milk
2 egg yolks, beaten

Place vegetables, seasonings and Parmesan cheese in a slow cooker. Cover and cook on high setting for 2 hours. Add remaining ingredients to slow cooker, stir well. Reduce heat to low setting cover and cook an additional 14 to 30 minutes. Makes 6 to 8 servings.