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Summer Squash And Tomatoes

chef.david.galeano's picture
Ingredients
  Summer squash 10 , sliced thin
  Sliced scallions 1⁄3 Cup (5.33 tbs)
  Green pepper 1⁄2 , cored, chopped
  Tomatoes 2 Medium, peeled, chopped
  Chicken bouillon 1 Cup (16 tbs)
  Cooked bacon crisp 3 , crumbled
  Bread crumbs 1⁄4 Cup (4 tbs)
Directions

MAKING
1. In a slow-cooker or a crock pot layer squash alternately with scallions, peppers and tomatoes.
2. Sprinkle with salt after every layer.
3. Pour the bouillon over the vegetables.
4. Combine the bacon and breadcrumbs and sprinkle over the top.
5. Cover the pot with its lid.
6. Slow cook the squash on HIGH for about 3 hours or if you are not in a hurry and want to serve them for dinner, cook on LOW for about 6 hours.
7. Drain the bouillon into a bowl and reserve it for soup or stew.

SERVING
8. Spoon vegetables into serving dish
9. Serve hot as a side dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Slow Cooked
Interest: 
Summer, Everyday
Ingredient: 
Squash
Preparation Time: 
10 Minutes
Cook Time: 
180 Minutes
Ready In: 
0 Minutes
Servings: 
6

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