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Slow-Cooked Summer Squash

We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 15 min. Cook: 2-1/2 hours
  • Makes
    8 servings


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


  • Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon.
  • To serve, top with croutons, cheese and bacon.

Test Kitchen tips
  • If you prefer, substitute 1-1/2 cups crushed buttery crackers for the croutons.
  • To take this dish to potlucks, place the croutons, cheese and bacon in resealable bags and top once you arrive.
  • 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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