Pressure-Cooker Summer Squash - Secretsfrommyapron

Total Time

Prep: 20 min. Cook: 5 min.

Makes

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

Directions

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.

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.
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