Slow Cooker Zucchini Italiano Casserole Recipe – A great Vegetable Side Dish

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Zucchini Casserole Recipe -My Garden Overfloweth

Zucchini squash, squash casserole, baked zucchini,
Our garden is bursting with medium sized zucchini. and this casserole is the perfect way to use some up.

 

Zucchini have to be the most prolific vegetable on earth.  Once they start ripening in the garden the game is on! How do I get the family to eat all of them? You can’t give them away as everyone who has a garden has an overflow too. Note to purveyors of seeds – You only need to put about 6 seeds in a packet! So what do I do to use up all my zucchini – everything!!!! I pickle them in a variety of ways – dill, zesty, bread & butter.  I make them into relish.  I serve them stuffed, hidden in casseroles, sauteed, bread, muffins…..I think you’re getting the picture.  Over the years, I have cooked a fair amount of zucchini and have developed a number of recipes to make them different and exciting.  OK…who am I kidding…zucchini…exciting….. in the same sentence, I got a little carried away.  Must have had too much zucchini, but honestly, there is a way to use most of the zucchini from your garden and not bore your family’s taste buds to death. During the next month I will be posting a number of zucchini recipes so stop in frequently to collect them all.

zuccini squash, summer squash, zucchini recipe, zucchini casserole
For this recipe, you will want to slice medium sized zucchini about 1/4 inch thick.

Today I am making a side dish in my slow cooker.  It’s a casserole that I let cook in the slow cooker for a few hours and then just before I serve it, I put into a casserole dish, top it with cheese and buttery cracker crumbs, and melt the cheese under the broiler. It’s delicious, economical, and easy!  That combo works for me.

Slow Cooker Zucchini Italiano Casserole

squash recipe, zucchini recipe, zucchini casserole
Lots of cheesy goodness and great flavor in this zucchini casserole recipe.
Slow Cooker Zucchini Italiano Casserole Recipe - A great Vegetable Side Dish
5.0 from 2 reviews
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Recipe type: Vegetable Side Dish
Cuisine: Italian American
Author:
Serves: 6-8
This recipe makes the zucchini in the garden into a tasty side dish the whole family will like.
Ingredients
  • 3-4 medium zucchini (unpeeled), cut into ¼ inch slices
  • 1 small onion, thinly sliced and separated into rings
  • 3 tbs. extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1-2 tsp. kosher salt
  • 2 tsp. fresh basil (if you use dry, use less as dry is more potent)
  • 2 tbs. parsley
  • dash of fresh ground pepper
  • 2 ripe tomatoes, peeled and sliced
  • 1 cup cracker crumbs
  • 4 tbs. melted butter
  • ½ c.freshly grated Parmesan cheese
  • ½ c. grated mozzarella cheese
  • ¼ cup sliced scallions, both green and white parts
Instructions
  1. Mix all the ingredients, except for the crackers, butter, cheeses, scallions, and tomatoes, in the crock pot, and stir thoroughly. Cover and cook on a low setting for 5-7 hours.
  2. Before serving pour the mixture into an oven proof casserole. Place a layer of sliced tomatoes on top. Mix melted butter and cracker crumbs together and spread on top of tomatoes. Sprinkle both cheeses on top of the cracker crumbs. Place under broiler until cheese is melted and topping is golden brown. Sprinkle sliced scallions on top right before serving.
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Comments

  1. Sandy says

    How many will this dish serve? It’s just my husband and me so I could probably cut it in half if necessary…or make the whole thing and munch on it as leftovers! Sounds absolutely delicious!!

  2. Patty says

    Thanks for the recipe…can’t wait to try it…always looking for new ways to use the zucchini…have any healthy choices?

    • Sheryl T says

      If you read my recipe “disclaimer” on this website, I don’t ever claim to be a healthy cook! I’m sort of the Paula Deen of the North Woods! But any recipe can be made healthier by reducing salt, substituting low fat ingredients for the cheeses and butter that I use. And of course, all things in moderation….you don’t have to eat the whole thing in one sitting!

  3. says

    I’ve made this a hundred and one times, then one night just to mix things up I added cubed cooked chicken,served it with garlic toast and Caesar salad, WOW, Supper with no effort at all, it was great, of course the guys like it with cooked ground beef, definitely no complaints, lol, either way one very easy, inexpensive supper, YUM!!

    • Trish says

      Lyn, can you tell me when do you add the cubed cooked chicken? I love this idea, including the garlic toast and Caesar salad, because it turns into a complete meal. Thanks much, Trish

      • Sheryl T says

        I am anxious to hear Lyn’s reply, and whether the chicken was precooked or not. Sounds like a good addition and brings the dish from a side to an entree!

  4. Barb says

    I also have found recipes to use the bounty of zucchini. This recipe looks good. I have made many of the foods you listed in your blog. My husband even got into more canning and made zucchini marmalade yum!

  5. says

    This dish looks fantastic. I don’t grow my own zucchini but I probably should because my family loves it. I love the technique of cooking it in the slow cooker and then finishing it under the broiler. Great idea!

    I would love for you to come over and link up at Wine’d Down Wednesday if you get a chance. We are partying from now until Friday! Hope to see you there! http://www.dizzybusyandhungry.com/wined-wednesday-link-party/

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