Pressure-Cooker Summer Squash

Name: Pressure-Cooker Summer Squash
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 pound medium yellow summer squash; 1 pound medium zucchini; 2 medium tomatoes, chopped; 1 cup vegetable broth; 1/4 cup thinly sliced green onions; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-1/2 cups Caesar salad croutons, coarsely crushed; 1/2 cup shredded cheddar cheese; 4 bacon strips, cooked and crumbled

We love squash, but I got tired of fixing plain old squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. —Joan Hallford, North Richland Hills, Texas

Ingredients

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

Directions

Cut squash into 1/4-inch -thick slices; place in a 6-qt. electric pressure cooker. Add tomatoes, broth, green onions, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 minute. Quick-release pressure. Remove squash with a slotted spoon.
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.

Originally published as Slow Cooked Summer Squash in Skinny Instant Pot