Scalloped Zucchini Crock Pot Recipes

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

Slow-Cooker Zucchini Casserole image

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

Ingredients

7 cups sliced zucchini (6 small to medium zucchini)
1/3 cup diced onion
2 tablespoons butter, melted
2 cups crushed Ritz™ crackers
1 cup shredded Cheddar cheese (4 oz)
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup sour cream
1/2 teaspoon kosher salt
1 tablespoon chopped fresh parsley, if desired

SCALLOPED ZUCCHINI (CROCK POT)

Make and share this Scalloped Zucchini (crock Pot) recipe from Food.com.

Provided by Northern_Reflectionz

Categories Cheese

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 9

Scalloped Zucchini (crock Pot) image

Steps:

In saucepan, saute zucchini until tender.
(7 to 9 minutes).
Drain well.
Mix zucchini with remaining ingredients (except cheese).
Pour into greased Crock Pot.
Sprinkle with grated cheese.
Cover and cook on LOW for 4-8 hours, or HIGH for 1 1/2 - 2 hours.

Nutrition Facts : Calories 215.8, Fat 13.5, SaturatedFat 5.7, Cholesterol 90.8, Sodium 435.8, Carbohydrate 17.3, Fiber 1.1, Sugar 2.2, Protein 7.1

Ingredients

1 large zucchini, peeled and diced
1 onion, small minced
1 1/2 cups crackers, crushed
2 teaspoons baking powder
2 tablespoons butter or 2 tablespoons margarine, melted
2 eggs
1/3 cup evaporated milk
salt and pepper
1/2 cup cheese, grated

ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)

I love summer squash with tomato sauce and Italian herbs, and this healthy vegetarian/vegan dish is so simple to prepare, very filling and delicious. It comes from vegetarian.about.com, and I didn't change too much about it. Originally it called for fresh herbs, but I really don't like using fresh herbs in the crock pot, so I used dried instead, and then just threw a few fresh leaves on top before serving. The toasted pine nuts add a lot to this - I don't recommend omitting them. I was worried about the squash falling apart since I had to leave it in the crock pot well past the suggested cooking time - 9 hours - so I wrapped the zucchini halves in foil before putting them in. It worked great - the squash was very soft, but still together, and the rice was not overcooked at all. The original recipe says it serves four, but I think as a main course it is perfect for two. Putting a little dairy or soy mozzarella or Parmesan on top before serving is nice. This just needs a green salad and maybe some bread to complete the meal. The filling would also probably be great inside bell peppers.

Provided by Vino Girl

Categories One Dish Meal

Time 5h15m

Yield 2 serving(s)

Number Of Ingredients 14

Italian-Style Stuffed Zucchini Squash (Crock Pot) image

Steps:

To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
Place the zucchini halves in the bottom of an oval shaped slow cooker.
In a small bowl or measuring cup, combine the tomato sauce and vinegar.
In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
Fill the zucchini halves with the rice mixture.
Top with the remaining tomato sauce-vinegar mixture.
Cover and cook on LOW until the rice is tender, 4 to 6 hours.
Garnish with the pine nuts, fresh herbs, and cheese.
Makes 2 main dish servings or 4 side dish servings.

Ingredients

1 medium zucchini or 1 medium summer squash, halved lengthwise, with seeds removed
1 cup tomato sauce
1 tablespoon red wine vinegar
1 small onion, chopped
1 teaspoon garlic, minced
1/4 cup uncooked brown rice
1 tablespoon dried parsley
1 tablespoon dried basil
1/8 teaspoon black pepper
2 tablespoons pine nuts, toasted
fresh parsley (optional)
fresh basil (optional)
mozzarella cheese (optional) or soy mozzarella cheese (optional)
parmesan cheese (optional) or vegan parmesan cheese (optional)

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Scalloped Zucchini Crock Pot Recipes

SLOW-COOKER ZUCCHINI CASSEROLE

This simple slow-cooker casserole is the perfect, no-fuss way to use up your freshly picked zucchini.

SCALLOPED ZUCCHINI (CROCK POT)

Make and share this Scalloped Zucchini (crock Pot) recipe from Food.com.

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