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Ingredients
- 8 summer squash, each about 4-inches long, thinly sliced
- ½ tsp. salt
- 2 tomatoes, p
Method
- Sprinkle squash with salt.
- In slow cooker, layer half the squash, tomatoes, onions, and pepper. Repeat layers.
- Dissolve bouillon in hot water. Pour into slow cooker.
- Top with bacon. Sprinkle bread crumbs over top.
- Cover. Cook on Low 4–6 hours.