SLOW-COOKER ZUCCHINI CASSEROLE
This simple slow-cooker casserole is the perfect, no-fuss way to use up your freshly picked zucchini.
Provided by By Cindy Rahe
Categories Entree
Time 2h25m
Yield 10
Number Of Ingredients 9
Steps:
- Grease inside of slow cooker with butter or cooking spray.
- Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.
- Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.
- Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.
Nutrition Facts : Calories 180, Carbohydrate 13 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 0 g
SLOW COOKER STUFFED ZUCCHINI
After searching the internet for for a stuffed zucchini recipe made in a slow cooker, I wasn't too successful, so I decided to try my hand at it. My husband and I loved this recipe and I hope you do too! I served it with herbed pasta and apple sauce. Enjoy!
Provided by mpenn
Categories World Cuisine Recipes European Italian
Time 6h55m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 653.5 calories, Carbohydrate 22.5 g, Cholesterol 67.1 mg, Fat 51.6 g, Fiber 4.8 g, Protein 27.7 g, SaturatedFat 14.6 g, Sodium 1658.4 mg, Sugar 11.2 g
SLOW COOKER ZUCCHINI CASSEROLE
This is a wonderful summer dish to make to use your fresh tomatoes and zucchini from your garden. I have made this dish in the winter and used canned tomatoes and it was just as good.
Provided by Kaykwilts
Categories Vegetable
Time 5h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except butter and cheese, in a slow cooker.
- Set temperature on low and heat for 3 hours.
- dot casserole with butter and sprinkle with cheese.
- Cook 1 1/2 hours more on low setting.
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