Ingredients
1 pound medium yellow summer squash1 pound medium zucchini2 medium tomatoes, chopped1 cup vegetable broth1/4 cup thinly sliced green onions1/2 teaspoon salt1/4 teaspoon pepper1-1/2 cups Caesar salad croutons, coarsely crushed1/2 cup shredded cheddar cheese4 bacon strips, cooked and crumbled
Preparation
Cut squash and zucchini 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 vegetables with a slotted spoon.
To serve, top with croutons, cheese and bacon.
