Slow Cooked Summer Squash Recipe

Ingredients

1 pound medium yellow summer squash1 pound medium zucchini2 medium tomatoes, chopped1/4 cup thinly sliced green onions1/2 teaspoon salt1/4 teaspoon pepper1 cup vegetable broth1-1/2 cups Caesar salad croutons, coarsely crushed1/2 cup shredded cheddar cheese4 bacon strips, cooked and crumbled

Preparation

Cut squash and zucchini into 1/4-inch-thick slices. In a 3- or 4-qt. 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.

To serve, top with croutons, cheese and bacon.