Best 4 Slow Cooker Zucchini Soup Recipes
SLOW COOKER ZUCCHINI SOUP
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
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
ITALIAN SAUSAGE AND ZUCCHINI SOUP
Everyone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. -Nancy Murphy, Mount Dora, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain., Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.
Nutrition Facts : Calories 191 calories, Fat 9g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 789mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
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
ZUCCHINI SOUP
I've received numerous 4-H cooking awards over the past few years and often cook for the family...much to my mom's delight.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cut sausage into 1/4-in. slices; brown in a Dutch oven. Add celery and onion; saute until tender. Drain. Stir in the next nine ingredients. Bring to a boil; reduce heat and simmer for 35 minutes. Add green pepper and simmer for 10 minutes.
Nutrition Facts : Calories 198 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1340mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.
Tips:
- Choose the right zucchini: Look for small to medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are too large, as they may be tough and seedy.
- Prepare the zucchini properly: Wash the zucchini thoroughly and trim off the ends. If the zucchini has a thick skin, you may want to peel it before cooking.
- Use a variety of vegetables: In addition to zucchini, you can add other vegetables to your soup, such as carrots, celery, onions, and potatoes. This will make your soup more flavorful and nutritious.
- Season the soup to taste: Be sure to season your soup with salt, pepper, and other herbs and spices to taste. You can also add a bit of lemon juice or vinegar to brighten the flavor.
- Garnish the soup before serving: A sprinkle of fresh herbs, such as dill, parsley, or chives, can add a nice finishing touch to your soup.
Conclusion:
Zucchini soup is a delicious and healthy way to enjoy this summer vegetable. It is easy to make and can be tailored to your own taste preferences. Try experimenting with different ingredients and seasonings to create your own unique zucchini soup recipe.
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