Preparation info
  • Makes:

    8

    Servings
    • Difficulty

      Easy

    • Ready in

      4 hr 30

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Evelyn Page Riverton, WY

Ingredients

  • 8 summer squash, each about 4-inches long, thinly sliced
  • ½ tsp. salt
  • 2 tomatoes, p

Method

  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.
  4. Top with bacon. Sprinkle bread crumbs over top.
  5. Cover. Cook on Low 4–6 hours.