Reviewed: Oct. 11, 2009

I agree with others who noted that if this were to be prepared with the amount of water called for it would be soupy mush. Zucchini and yellow squash already contain a lot of water, so to add any is really unnecessary. So I eliminated the water altogether, added a clove of minced garlic and some sliced mushrooms, and cooked this just until done but still retaining its shape. It turned out beautifully and the bacon was a flavorful addition. Five stars just by skipping the water!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 22, 2008

I was looking for this recipe. Although I didn't know it was called "stewed squash" I am happy to have found it. My mom makes something like this dish. I went the vegan approach w/out bacon and used olive oil. It turned out great. I have never enjoyed squash and zucchini like this before! Great recipe. Thanks!

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RCHANSEN

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Reviewed: Jul. 5, 2008

I had been looking for a recipe that used both yellow squash and zucchini when I came across this one to use as a base. I did change some things. I used 1 can of Rotel Tomatoes instead of water, 4 slices of bacon(precooked and crumbled), 2 yellow squash and 2 zucchini along with 1 chopped onion and seasonings. I cooked it all together in a skillet for about 10 minutes. The dish was a little warm to the taste, but overall pretty good. I might try mild rotel next time. Thanks for sharing your recipe.

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nana

Cooking Level: Expert

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Reviewed: Nov. 1, 2007

We love squash including my one year old so I thought this would be a good way to serve it differently than usual. It was just mush and did not have much flavor which was suprising with the bacon and onion.

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tarahavery

Cooking Level: Expert

Living In: Dupo, Illinois, USA

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Reviewed: Jul. 5, 2007

Awesome!!!

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Angela Terry

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 8, 2007

Had a large Easter Dinner, but the big hit with the family was the easiest to make, Your recipe for "Stewed Squash" It really was delicious. I've made it before for my husband & he loved it..Now its a family recipe..Thanks

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SYLVIE965

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Reviewed: Jun. 23, 2006

Very good! I used some Marsala wine instead of water and it turned out great...will definitely make this again!

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Karen

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Reviewed: Oct. 27, 2005

This was great. i made it for company and they loved it. i added carrots adn a few other veggies for color. i sauted the squash and zucchini and then cut down the water to make more of a casserole. of course i love bacon adn added a little mroe too this was quick adn easy and even my sons loved it since this week they only liked green veggies maybe next time they will only like the yellow ones :)

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MTTNFERR

Cooking Level: Expert

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Reviewed: Jul. 6, 2005

reduced the water to 1 cup. good!

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KECIA123

Cooking Level: Expert

Home Town: Rome, Georgia, USA

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Reviewed: Jul. 25, 2003

This squash has wonderful flavor. I used pre-cooked bacon pieces and sauteed them with the onions in a tablespoon of olive oil. I also reduced the water to one cup so that it wasn't so "soupy." The squash was great over pasta and then topped with marinara sauce. A good way to give squash some flavor without all the fat of the typical squash casserole.

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