Squash Medley

Yield: 8 servings Ratings Not Yet Rated | Read Comments Add Star Rating | Add Comments Printer-Friendly Version Email This Recipe and/or

Ingredients

• 8 (up to 8 ounces total) summer squash, each about 4-inch long, thinly sliced
• 1/2 teaspoon salt
• 2 tomatoes, peeled and chopped
• 1/4 cup sliced green onions
• Half a small sweet green pepper, chopped
• 1 chicken bouillon cube
• 1/4 cup hot water
• 4 slices bacon, fried and crumbled
• 1/4 cup fine dry bread crumbs

Directions

1. Sprinkle squash with salt.
2. In slow cooker, layer half the squash, tomatoes, onions, and pepper. Repeat layers.
3. Dissolve bouillon in hot water. Pour into slow cooker. Top with bacon. Sprinkle bread crumbs over top. Cover. Cook on LOW 4-6 hours.

Nutritional Information (Per Serving) Calories: 47 Protein: 2 g Sodium: 339 mg Fat: 2 g Dietary Fiber: 1 g Sugars: 2 g Carbohydrates: 6 g Exchanges: 1 Vegetable, 1/2 Fat Source: Fix-It and Forget-It Diabetic Cookbook