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

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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