Cut the zucchini and yellow squash into 1/2-inch thick half-moons and place them directly into your crockpot. In a small bowl, combine the Italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Sprinkle this seasoning mixture evenly over the squash and zucchini, tossing gently to distribute the flavors throughout. I like to use freshly ground pepper here rather than pre-ground—it makes a noticeable difference in the final taste.

Cut the butter into small cubes and scatter them evenly over the seasoned vegetables. Top with the freshly grated Parmesan cheese, distributing it as evenly as possible—grated Parmesan melts and combines with the butter much better than pre-shredded cheese. Cover the crockpot and cook on low for 4 to 6 hours, until the squash is tender and the cheese has melted into a creamy coating. The exact time depends on your crockpot's intensity, so check around the 4-hour mark.

Just before serving, crush the pork rinds into bite-sized pieces and sprinkle them over the top of the cooked squash. I use Epic brand pork rinds because they stay crunchier longer and add a subtle savory depth. Toss gently to combine, or let guests add their own crunch to taste. Serve immediately while the pork rinds are still crispy.