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Pressure-Cooker Summer Squash

We love squash, but I got bored with fixing plain old squash and cheese. I decided to jazz it up a bit by adding seasoned croutons and bacon. This was a huge hit with the family. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings


  • 1 pound medium yellow summer squash
  • 1 pound medium zucchini
  • 2 medium tomatoes, chopped
  • 1 cup vegetable broth
  • 1/4 cup thinly sliced green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups Caesar salad croutons, coarsely crushed
  • 1/2 cup shredded cheddar cheese
  • 4 bacon strips, cooked and crumbled


  • 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.
  • To serve, top with croutons, cheese and bacon.
Nutrition Facts
3/4 cup: 111 calories, 6g fat (2g saturated fat), 12mg cholesterol, 442mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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