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 BAKED, CROCK POT OR MICROWAVE (PAREVE)
From H-I-Tech Jewish Cooking. This is posted with 3 different methods and it's just called "Zucchini" in the book. I will also include the 3 different methods here. The microwave takes from 18 minutes while the crock pot is between 2-3 hours so for time I will put the oven method of about 1 hour.
Provided by Oolala
Categories Vegetable
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To bake in the oven, combine all ingredients in a covered casserole and bake at 350 degrees F. or 180 degrees Celsius and bake for 50-60 minutes, or until zucchini is tender.
- To cook in the microwave, place zucchini in a large glass casserole (microwave safe) and dot with the margarine.
- Combine the garlic salt, spices and Worcestershire sauce and sprinkle over the zucchini then cover with plastic wrap and cook on high for 18-20 minutes or until tender.
- When done, sprinkle with the bread crumbs.
- For the crock pot, place the zucchini in the bottom of the crock pot and then add the remaining ingredients, cover and cook on high for 2-3 hours until tender.
Nutrition Facts : Calories 120.1, Fat 6.8, SaturatedFat 1.5, Sodium 141.7, Carbohydrate 12.8, Fiber 2.7, Sugar 6.2, Protein 3.9
SLOW COOKER STUFFED ZUCCHINI
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
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
CROCK POT ZUCCHINI SOUFFLEE
I enjoy using Bisquick and love my crock pot so thought this would be a nice recipe to try. Another find from the Yahoo group, slow cooker recipes. Cooking time will need to be adjusted to the size of your crock pot.
Provided by lauralie41
Categories Vegetable
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly coat crock with nonstick cooking spray and set on low.
- In a large bowl combine all the ingredients. Pour mixture into crockpot and cook for approximately 6-8 hours on low depending how large your crock pot is.
Nutrition Facts : Calories 539.4, Fat 32.3, SaturatedFat 8.7, Cholesterol 229.1, Sodium 1042.1, Carbohydrate 43.2, Fiber 3.1, Sugar 10.5, Protein 19.8
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- To prepare the zucchini in the microwave, add the zucchini rounds to a microwave-safe bowl with 2 tablespoons of water and cook for 4 minutes on high, or until zucchini are just tender. Drain the water from the zucchini and add the butter, tossing to melt. Season with the kosher salt and freshly ground black pepper and sprinkle with Parmesan. Cover until ready to serve while still hot.
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