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Slow-Cooked Summer Squash

4 | 1 Reviews
Total Time:Prep: 15 min. Cook: 2-1/2 hours

By Taste Of Home Editorial Team

Recipe by Joan Hallford, North Richland Hills, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 07, 2023

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


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 separate containers or resealable bags and sprinkle on the toppings after you arrive.
    • TEST KITCHEN APPROVED

    Slow-Cooked Summer Squash

    4 | 1 Reviews Add your review
    Yield:8 servings
    Prep:20 min
    Cook:2 hours 30 min
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    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
    Text Ingredients
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    Directions

    1. 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.
    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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