Summer Squash And Tomatoes

chef.david.galeano's picture

Aug. 10, 2011


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)



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.


8. Spoon vegetables into serving dish

9. Serve hot as a side dish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1516Calories from Fat 157

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 334 mg13.92%

Total Carbohydrates 312 g104%

Dietary Fiber 101 g404%

Sugars 204 g

Protein 114 g228%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet