Summer Squash
Description
We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz up the dish a bit. This was a huge hit with my family. —Joan Hallford, North Richland Hills, Texas
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
Directions
- Cut squash and zucchini into 1/4-inch-thick slices. In a 3- or 4-quart slow cooker, combine squash, zucchini, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 to 3-1/2 hours. Remove with a slotted spoon.
- To serve, top with croutons, cheese and bacon.
