Summer Squash

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My Tu Duong
Summer Squash
Budget-friendly recipe
398
5 hours 30 mins.

The Italian seasoning on the squash will go perfectly with a pasta dish! Throw it together in the morning to come home to a beautiful dish.

Ingredients

6
about 2 — cut into 1/2-inch-thick slices
1
teaspoon
divided
2
tablespoons
1
chopped
1
seeded and chopped
1
minced
cup
freshly grated
1
teaspoon
¼
teaspoon
1
tablespoon
cut into small cubes

What You'll Need

  • Large Colander
  • Paper towels
  • Cutting board
  • Knife
  • Measuring spoon
  • Measuring cup
  • Large spoon or spatula
  • Large skillet
  • Medium bowl
  • Mixing Spoon
  • 3.5-qt slow cooker

Directions

  1. In a large colander, combine the zucchini slices with 1/2 tsp of the salt. Let stand until the zucchini gives off its juices, about 30 minutes. Rinse well under cold running water to remove the salt, drain and pat dry with paper towels.
  2. In a large skillet, heat the oil over medium heat. Add the onion and red bell pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook, stirring often, for 1 minute. Removed from the heat, add the zucchini, and mix well.
  3. In a medium bowl, mix the bread crumbs, Parmesan cheese, Italian seasoning, the remaining 1/2 teaspoon salt, and the pepper.
  4. Place half of the zucchini mixture in a buttered 3.5-qt slow cooker. Sprinkle with half of the crumb mixture. Top with the remaining zucchini mixture, the sprinkle with the remaining crumbs. Dot the top of the crumbs with melted butter.
  5. Cover and slow cook until the zucchini is tender, about 4 to 5 hours on low.

Chef Tips

  • Use any other squash as substitute for zucchini

  • Cut this recipe in half to save money.

Nutrition Info and more

Serving size:
¾
cup
Total calories:
202
Total fat:
9.5 g
Saturated fat:
3.2 g
Carbohydrates:
23 g
Protein:
7 g
Fiber:
5 g
Sodium:
590 mg
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