Slow-Cooked Summer Squash

Name: Slow-Cooked Summer Squash
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
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

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

Directions

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.
To serve, top with croutons, cheese and bacon.

Test Kitchen tips

If you prefer, substitute 1-1/2 cups crushed buttery crackers for the croutons.

To take this dish to potlucks, place the croutons, cheese and bacon in resealable bags and top once you arrive.

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 Taste of Home Everyday Slow Cooker & One Dish Recipes 2018

Reviews

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Average Rating:

krsw

Jun 10, 2019

To give this a little more spice but make it Gluten Free, try adding spicy corn chips instead of croutons.
Chumley5

May 30, 2019

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.