Crock Pot Italian Zucchini Food

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CROCK POT ITALIAN ZUCCHINI



Crock Pot Italian Zucchini image

Make and share this Crock Pot Italian Zucchini recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 5

3 cups zucchini, sliced, unpeeled
1 1/2 cups onions, chopped
3 cups diced tomatoes, undrained
1/4 cup Italian salad dressing
2 tablespoons sugar

Steps:

  • Spray a slow cooker container with olive oil-flavored cooking spray. In prepared container, combine zucchini and onion. Add undrained tomatoes, Italian dressing, and sugar (or splenda). Mix well to combine.
  • Cover and cook on LOW for 4 to 6 hours. Mix well before serving.

Nutrition Facts : Calories 87.5, Fat 3.2, SaturatedFat 0.5, Sodium 110.8, Carbohydrate 14.4, Fiber 2.4, Sugar 10.6, Protein 2

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

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.

ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)



Italian-Style Stuffed Zucchini Squash (Crock Pot) image

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

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)

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.

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

MILE-HIGH CROCK POT LASAGNA WITH ZUCCHINI OR SPINACH



Mile-High Crock Pot Lasagna With Zucchini or Spinach image

This is such a wonderful lasagna recipe! Very hearty and delicious with nice deep layers, plenty of meat and cheese, and just the right amount of seasoned sauce--- plus it's a great way to sneak some veggies into your family's meal!! Very easy to prepare, and any leftovers are great reheated the next day. Equally good with chopped spinach or zucchini.

Provided by BecR2400

Categories     One Dish Meal

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 lb lean ground beef
1 small onion, finely chopped
2 medium zucchini, sliced thinly into 1/4-inch pieces (or about 1-2 cups chopped spinach)
2 garlic cloves, crushed and minced
2 tablespoons extra virgin olive oil
1/2 teaspoon oregano leaves
1/2 teaspoon basil leaves
1/4 teaspoon ground black pepper
1/8 teaspoon anise seed, crushed (optional)
1 (4 ounce) can sliced mushrooms (optional)
1/4 cup snipped fresh parsley (optional)
1 (26 -28 ounce) jar spaghetti sauce, any flavor
1/4 cup dry red wine
11 -12 lasagna noodles, uncooked
1 lb part-skim ricotta cheese
1 egg, beaten
1/2 cup parmesan cheese, grated
2 cups part-skim mozzarella cheese, shredded

Steps:

  • Brown the beef, onions, zucchini, and garlic in 2 tablespoons olive oil in a large skillet, stirring to break up meat.
  • Stir in the oregano, basil, pepper, crushed anise seeds, sliced mushrooms, parsley, spaghetti sauce, and wine.
  • In a separate bowl, stir together the beaten egg and the ricotta cheese, beating well until mixture is smooth. Stir in the grated Parmesan cheese, combine well.
  • Grease the bottom and sides of the crock pot (I use cooking spray or butter).
  • Layer about 1/4 of the meat sauce mixture in the bottom of the crock pot. Put a layer of noodles on top of that (break noodles to fit, overlapping is fine). Put about 1/3 of the cheese mixture and sprinkle with 1/4 of the mozzarella. Repeat with sauce, noodles and cheese for another two layers. Top with meat sauce and a little Parmesan and shredded mozzarella on top.
  • Cover and cook on low for 4-6 hours (4 hours on HIGH plus 30 minutes on LOW, in my 1990s 'older' model 4-Quart crock pot), or until noodles are tender.

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