• 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.

Recipe Yield: Yield: 8 servings

Nutritional Information Per Serving:

Calories: 47
Fat: 2 grams
Fiber: 1 grams
Sodium: 339 milligrams
Protein: 2 grams
Carbohydrates: 6 grams
Sugars: 2 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1 Vegetable, 1/2 Fat

Book Title: Fix-It and Forget-It Diabetic Cookbook

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