Zucchini Casserole-Slow cooker

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7 cups zucchini, sliced (approx 6 small)
1/3 cup diced onion
2 TBS butter, melted
2 cups Ritz crackers, crushed
1 cup cheddar cheese, shredded
1 cup chicken stock
1/2 cup sour cream
1/2 tsp kosher salt
1 TBS parsley
1. Grease inside of slow cooker with spray. Place zucchini and onion in microwavable dish, drizzle with 1 TBS melted butter. Cover with plastic wrap, microwave on high 7-8 minutes or until the zucchini is just tender and has released much of its liquid. Drain, place in slow cooker.
2. Mix 1 cup crushed crackers with half of the cheese, stock and sour cream. Mix in salt. Pour over zucchini gently stir to coat. Cover, cook on high setting 2 hours.
3. Toward end of cooking, toss remaining cracker crumbs with melted butter. Toast cracker crumbs in skillet until golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker, remove cover and sprinkle crumb mix over top of casserole. Let stand 15 minutes before serving.

Debby Peck

Member since Oct 2008

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