Best 5 Crock Pot Zucchini Soufflee Recipes

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When it comes to quick and easy recipes, few things beat a crock pot zucchini soufflee. Not only is it incredibly easy to make, but it's also a delicious and versatile dish that can be served as a main course or a side. Whether you're a seasoned cook or a beginner in the kitchen, this article will provide you with all the information you need to create the perfect crock pot zucchini soufflee. We'll discuss the necessary ingredients, step-by-step instructions, and even offer some tips and tricks to make your soufflee extra special. So grab your crock pot and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

CROCK POT ZUCCHINI SOUFFLEE



Crock Pot Zucchini Soufflee image

I enjoy using Bisquick and love my crock pot so thought this would be a nice recipe to try. Another find from the Yahoo group, slow cooker recipes. Cooking time will need to be adjusted to the size of your crock pot.

Provided by lauralie41

Categories     Vegetable

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 cups zucchini, grated
1 3/4 cups Bisquick
3/4 cup parmesan cheese
1/4 cup oil
4 eggs, beaten
1 large onion, diced
3 garlic cloves, minced
3 tablespoons parsley
salt (to taste)

Steps:

  • Lightly coat crock with nonstick cooking spray and set on low.
  • In a large bowl combine all the ingredients. Pour mixture into crockpot and cook for approximately 6-8 hours on low depending how large your crock pot is.

Nutrition Facts : Calories 539.4, Fat 32.3, SaturatedFat 8.7, Cholesterol 229.1, Sodium 1042.1, Carbohydrate 43.2, Fiber 3.1, Sugar 10.5, Protein 19.8

SLOW-COOKER ZUCCHINI CASSEROLE



Slow-Cooker Zucchini Casserole image

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

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

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



Slow Cooker Stuffed Zucchini image

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

2 large zucchini, trimmed and halved lengthwise
4 ripe tomatoes, cored
¼ cup olive oil
¾ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon crushed garlic
4 fresh basil leaves
1 teaspoon dried Italian herb seasoning
1 teaspoon white sugar
3 tablespoons olive oil
1 onion, diced
1 pound bulk sweet Italian sausage
¼ cup grated Parmesan cheese
1 cup grated mozzarella cheese

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 SOUP



Slow Cooker Zucchini Soup image

This is great as thick soup served with French bread or served over rice or noodles. Better the next day!

Provided by JENNIFER0320

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 4h45m

Yield 6

Number Of Ingredients 13

1 ½ pounds sweet Italian sausage
2 cups 1/2-inch pieces celery
2 pounds zucchini, cut into 1/2-inch slices
2 (28 ounce) cans diced tomatoes
2 green bell peppers, cut into 1/2-inch slices
1 cup chopped onion
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon dried basil
¼ teaspoon garlic powder
6 tablespoons grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 25.8 g, Cholesterol 49 mg, Fat 23.6 g, Fiber 6.3 g, Protein 21.8 g, SaturatedFat 8.5 g, Sodium 2218.3 mg, Sugar 13 g

ZUCCHINI SOUFFLé



Zucchini Soufflé image

To keep the soufflé as light as possible, the zucchini is grated (the food processor makes short work of this), and then cooked with onion and garlic until it's really soft, almost melting. (If there's liquid in the pan when you're done, drain it to further lighten the mixture.)

Provided by Mark Bittman

Categories     dinner, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1/4 cup olive oil
1 large onion, chopped
1 teaspoon minced garlic
2 to 3 medium zucchini, grated
Salt
freshly ground black pepper
6 eggs, separated
8 ounces Gruyère cheese, grated
1/4 cup parsley, chopped

Steps:

  • Butter four 1 1/2 -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it's hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool.
  • In a large bowl, beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much.
  • Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 706 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Use fresh zucchini: Fresh zucchini has a higher water content and will produce a more moist soufflé. If using frozen zucchini, thaw it completely before using and squeeze out any excess moisture.
  • Grate the zucchini finely: This will help the zucchini to cook evenly and will also make the soufflé smoother.
  • Use a non-stick cooking spray: This will help the soufflé to rise evenly and will also prevent it from sticking to the pan.
  • Don't overcook the soufflé: The soufflé is done when it is puffed up and golden brown on top. Overcooking will cause the soufflé to fall.
  • Serve the soufflé immediately: The soufflé will start to fall as soon as it comes out of the oven, so serve it immediately.

Conclusion:

Zucchini soufflé is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover zucchini. With its delicate flavor and fluffy texture, zucchini soufflé is sure to be a hit with your family and friends. So next time you have some extra zucchini on hand, give this recipe a try!

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