Summer Squash And Tomatoes Recipe
Summary
Preparation Time10 MinCooking Time3 Hr 0 Min
Ready In3 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| 10 summer squash, sliced thin | ||
| Scallions | 1/3 Cup (16 tbs), sliced | |
| Green pepper | 1/2 To taste, chopped | |
| Tomatoes | 2 Medium, chopped | |
| 1 cup chicken bouillon | ||
| 3 slices cooked crisp bacon, crumbled | ||
| Bread crumbs | 1/4 Cup (16 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.
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.
Chef
