Stewed Squash

[Guest guest]

Stewed Squash

 

Serves 4-6. Recipe is by Julie Kay.

 

3 medium yellow squash, sliced thin, lengthwise

2 medium zucchini, sliced thin, lengthwise

2 (14 1/2-oz.) cans stewed tomatoes

1 small onion, chopped

1 green bell pepper, chopped

1/2 tsp. crumbled basil leaves

1/2 tsp. thyme

1 tsp. Italian seasoning

1/4 tsp. black pepper

 

1. Slice squash and zucchini lengthwise, making sure slices are

thin. Place in slow cooker.

 

2. Add in stewed tomatoes, onion, bell pepper and seasonings.

 

3. Cook on High for 2 1/2 to 3 hours or on Low for 4 1/2 to 5 hours.

Serve.