Scalloped Zucchini Crock Pot Food

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.

SCALLOPED ZUCCHINI

Steps:

• Preheat the oven to 350°F.
• Place the oil in a skillet over medium high heat on the stove.
• Add the zucchini to the skillet, and sauté seasoned with salt and pepper to taste until becoming tender.
• While the zucchini is cooking, place the cream cheese into a saucepan over medium heat until melted.
• Whisk the almond milk and heavy whipping cream into the cream cheese until smooth.
• Stir the cheese and garlic powder as well as salt and pepper to taste into the sauce mixture.
• Pour the sauce mixture over the zucchini, and toss to coat if needed.
• Bake for 15 minutes.
• Sprinkle with the parmesan cheese and serve.

SCALLOPED ZUCCHINI (CROCK POT)

Steps:

• In saucepan, saute zucchini until tender.
• (7 to 9 minutes).
• Drain well.
• Mix zucchini with remaining ingredients (except cheese).
• Pour into greased Crock Pot.
• Sprinkle with grated cheese.
• Cover and cook on LOW for 4-8 hours, or HIGH for 1 1/2 - 2 hours.

CROCK POT SCALLOPED POTATOES

Steps:

• Place half of the sliced potatoes in bottom of crock pot.
• Top with half of the onions cheese and bacon.
• Repeat layers in order.
• Top with cream of chicken soup.
• Cook on low for 8 to 10 hours.

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.