Recipe information
Ingredients for - Slow-Cooked Summer Squash
1. 1 pound medium yellow summer squash -
2. 1 pound medium zucchini -
8. 1-1/2 cups Caesar salad croutons, coarsely crushed -
How to cook deliciously - Slow-Cooked Summer Squash
1. Stage
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. Stage
To serve, top with croutons, cheese and bacon.
