Pressure-Cooker Summer Squash

Side Dishes

We love squash, but I got tired of fixing plain old squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family.

Average Rating: 5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings

Ingredients

1 pound medium yellow summer squash
1 pound medium zucchini
2 medium tomatoes, chopped
1 cup vegetable broth
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups Caesar salad croutons, coarsely crushed
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

Instructions

1. Cut squash into 1/4-inch-thick slices; place in a 6-qt. electric pressure cooker. Add tomatoes, broth, green onions, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 minute. Quick-release pressure. Remove squash with a slotted spoon.
2. To serve, top with croutons, cheese and bacon.

Nutrition Facts

3/4 cup: 111 calories, 6g fat (2g saturated fat), 12mg cholesterol, 442mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 6g protein.
Diabetic Exchanges:
1 vegetable, 1 fat.