Summer Squash – Slow Cooker
Calories 114 (31% from fat)
Fat 4 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 5 mg.
Sodium 407 mg.
Carb. 15 gram
Fiber 2 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 6 gram
Ingredients
1 pound yellow summer squash
1 pound zucchini
3 cups tomatoes, chopped
1/4 cup green onions (scallions), thinly sliced
1/2 tsp. salt
1/4 tsp. black pepper
1 cup vegetable broth
1 1/2 cups Caesar salad croutons, coarsely crushed
1/2 cup reduced fat cheddar cheese, shredded
The squash is good on its own, but it was jazzed up with the croutons and cheese.
Summer Squash – Slow Cooker
1. Cut the squash and zucchini in half, then into 1/4-inch thick slices. Put them in a 3 or 4 quart slow cooker.
2. Chop the tomatoes and green onion then add them to the pot.
3. Add the salt, pepper and broth.
4. Stir together, cover and cook on low until tender, about 2.5 to 3.5 hours.
5. Divide into 8 servings and top each one with a couple tablespoons of crushed croutons and a tablespoon of the cheese.
Yield: 8 Servings
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.
