Recipe information
Ingredients for - Pressure-Cooker Summer Squash
1. 1 pound medium yellow summer squash -
2. 1 pound medium zucchini -
4. 1 cup vegetable broth -
8. 1-1/2 cups Caesar salad croutons, coarsely crushed -
How to cook deliciously - Pressure-Cooker Summer Squash
1. Stage
Cut squash and zucchini into 1/4-inch-thick slices; place in a 6-qt. electric pressure cooker. Add tomatoes, broth, green onions, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 minute. Quick-release pressure. Remove vegetables with a slotted spoon.
2. Stage
To serve, top with croutons, cheese and bacon.
