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Slow Cooker Squash Medley

Yield: 8 servings
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  • 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


  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)
Sodium: 339 mg
Fat: 2g
Dietary Fiber: 1g
Sugars: 2g
Carbohydrates: 6g
Exchanges: 1 Vegetable, 1/2 Fat

Source: Fix-It and Forget-It Diabetic Cookbook

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