Slow-Cooked Summer Squash

  Side Dishes

We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family.

Slow-Cooked Summer Squash

Average Rating: 4

TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours
YIELD: 8 servings

Ingredients

  • 1 pound medium yellow summer squash
  • 1 pound medium zucchini
  • 2 medium tomatoes, chopped
  • 1/4 cup thinly sliced green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup vegetable broth
  • 1-1/2 cups Caesar salad croutons, coarsely crushed
  • 1/2 cup shredded cheddar cheese
  • 4 bacon strips, cooked and crumbled

Instructions

  • 1. Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon.
  • 2. To serve, top with croutons, cheese and bacon.

Nutrition Facts

3/4 cup: 111 calories, 6g fat (2g saturated fat), 12mg cholesterol, 442mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 6g protein.
Diabetic Exchanges:
1 vegetable, 1 fat.

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