Slow-Cooked Summer Squash
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. —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
Reviews
To give this a little more spice but make it Gluten Free, try adding spicy corn chips instead of croutons.
This was good but a little on the bland side. Next time I will add some other seasonings. After cooking for 1-1/2 hours I checked and the squash were beginning to get a little soggy. I layed a clean dish towel over the crock and replace the lid for the remainder of the cooking time. The squash were nice and tender without being watery.