Squash Medley - cooking recipe

Ingredients

8 summer squash, thinly sliced
1/2 teaspoon salt
2 tomatoes, peeled and chopped
1/4 cup sliced green onion
half a green pepper, chopped
1 chicken bouillon cube
1/4 cup hot water
4 slices bacon, fried, and crumbled
1/4 cup fine dry breadcrumb
2 tablespoons brown sugar, divided

Preparation

Sprinkle squash with salt.
In a slow cooker, layer half of the squash, tomatoes, onions, and green pepper.
Add 1 tablespoon brown sugar.
Layer the other half of vegetables, and top with remaining brown sugar.
Dissolve bouillon cube in hot water, and pour this into slow cooker.
Top with bacon. Sprinkle bread crumbs over top.
Cover, and cook on low for 4-6 hours.