Crock Pot Italian Zucchini Food

SLOW COOKER STUFFED ZUCCHINI

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.

CROCK POT ITALIAN ZUCCHINI

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.

SLOW COOKER ZUCCHINI SOUP

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.

ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)

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.

CROCK POT ITALIAN ZUCCHINI

Steps:

• 1. 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.
• 2. Cover and cook on LOW for 4 to 6 hours. Mix well before serving.

SLOW-COOKER ZUCCHINI CASSEROLE

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.