Crock Pot Zucchini Bread Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes.
• Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
• Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.

Steps:

• Cream sugar and shortening in mixer, beat in eggs one at a time, add vanilla. Add everything else and mix thoroughly.
• Pour into a greased crock pot bread insert. Cook 3 hours on high, or until the bread tests done with a wooden pick.
• Let stand until it's medium cool to the touch before unmolding. Serve with butter. You can also dust the bread with powdered sugar.
• Possible modifications: no cocoa; substitute 2 tsp cinnamon and 1 tsp nutmeg for cocoa; substitute 1 cup brown sugar for the white sugar.

Steps:

• Scoop out flesh from the zucchini halves, leaving shells about 1/8 inch thick. (Zucchini flesh may be saved for another use.)
• Place tomatoes, 1/4 cup olive oil, salt, black pepper, garlic, basil leaves, Italian herb seasoning, and sugar into a food processor and pulse until blended, about 1 minute. Set mixture aside.
• Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Add sausage to skillet and cook, stirring often, until browned and crumbly, about 10 minutes. Stir in the tomato mixture and heat until simmering; stir in Parmesan cheese.
• Place hollowed-out zucchini shells into the bottom of a large slow cooker, trimming them to fit if necessary. Spoon the sausage mixture into the shells, cover the cooker, and cook on High until tender, about 6 hours. Remove cover and spread a layer of mozzarella cheese over each stuffed zucchini. Cover and cook on High until cheese has melted, about 10 more minutes.

Steps:

• To bake in the oven, combine all ingredients in a covered casserole and bake at 350 degrees F. or 180 degrees Celsius and bake for 50-60 minutes, or until zucchini is tender.
• To cook in the microwave, place zucchini in a large glass casserole (microwave safe) and dot with the margarine.
• Combine the garlic salt, spices and Worcestershire sauce and sprinkle over the zucchini then cover with plastic wrap and cook on high for 18-20 minutes or until tender.
• When done, sprinkle with the bread crumbs.
• For the crock pot, place the zucchini in the bottom of the crock pot and then add the remaining ingredients, cover and cook on high for 2-3 hours until tender.