Crock Pot Italian Zucchini Recipes

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

Ingredients

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 SOUP

Slow Cooker Zucchini Soup image

This is great as thick soup served with French bread or served over rice or noodles. Better the next day!

Provided by JENNIFER0320

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 4h45m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ pounds sweet Italian sausage
2 cups 1/2-inch pieces celery
2 pounds zucchini, cut into 1/2-inch slices
2 (28 ounce) cans diced tomatoes
2 green bell peppers, cut into 1/2-inch slices
1 cup chopped onion
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon dried basil
¼ teaspoon garlic powder
6 tablespoons grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 25.8 g, Cholesterol 49 mg, Fat 23.6 g, Fiber 6.3 g, Protein 21.8 g, SaturatedFat 8.5 g, Sodium 2218.3 mg, Sugar 13 g

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

Ingredients

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.

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