Best 2 Slow Cooker Zucchini Casserole Recipes

Welcome to the delightful world of slow cooker zucchini casseroles, where tender zucchini harmonizes with a symphony of flavors in a comforting and wholesome dish. This versatile casserole is a culinary canvas, inviting you to explore a wide range of recipes that cater to your unique taste preferences. With minimal effort and the magic of your slow cooker, you can transform ordinary zucchini into an extraordinary centerpiece for your dinner table. Get ready to embark on a culinary journey that celebrates the beauty and bounty of this beloved summer squash.

Let's cook with our recipes!

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

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

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 ZUCCHINI CASSEROLE

Slow Cooker Zucchini Casserole image

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

Ingredients

1 red onion, sliced
1 green pepper, cut in strips
4 medium zucchini, sliced and peeled
16 ounces diced fresh tomatoes, unpeeled
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon basil
1 tablespoon butter
1/2 cup parmesan cheese

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.

Tips:

Use fresh zucchini for the best flavor. If you don't have fresh zucchini, you can use frozen zucchini, but be sure to thaw it completely before using.
Shred the zucchini with a grater. This will help it cook evenly in the casserole.
Don't overcook the zucchini. It should be tender, but still have a slight crunch.
Use a variety of cheeses to add flavor and texture to the casserole. Cheddar, mozzarella, and Parmesan are all good choices.
Serve the casserole with a side of bread or salad. It's also a great main course for a vegetarian meal.

Conclusion:

Zucchini casserole is a delicious and easy-to-make dish that is perfect for a summer meal. It's a great way to use up fresh zucchini, and it's also a good source of vitamins and minerals. Whether you're looking for a side dish or a main course, zucchini casserole is a great option.