Crockpot zucchini casserole - best slow cooker recipe
The best easy Crockpot Zucchini casserole recipe - This delightful casserole showcases the natural flavors and textures of zucchini, combined with a medley of aromatic vegetables and savory cheeses. It’s one of the best low carb meatless crock pot meals that’s also a great Keto zucchini casserole recipe. As the casserole slowly cooks in the crockpot, the zucchini becomes tender and absorbs all the delicious flavors, creating a satisfying and comforting dish. It's a great recipe for the whole family.
Ingredients
- 4 medium zucchini sliced into rounds
- 1 onion chopped
- 2 cloves garlic minced, or 2 tsp garlic powder
- 1 red bell pepper chopped
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (100g ) shredded mozzarella cheese (or dairy-free alternative)
- 1/4 cup (25g) grated Parmesan cheese (or dairy-free alternative)
- 1/4 cup (60ml ) vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves for garnish (optional)
Instructions
How to make easy crockpot zucchini casserole Instructions:
- In the crockpot, layer half of the zucchini rounds in the bottom of the slow cooker.
- Add half of the onion, garlic, bell pepper, and cherry tomatoes on top of the zucchini.Sprinkle half of the cheese (mozzarella and Parmesan cheese or cheese of your choice) over the vegetables.
- Repeat the layers with the remaining ingredients: zucchini, onion, garlic, bell pepper, cherry tomatoes, and cheeses.
- In a small bowl, whisk together the vegetable broth, dried basil, dried oregano, salt, and black pepper. Pour this mixture over the top of casserole.
- Cover the crockpot and cook on low heat for 4-6 hours or until the zucchini is tender and the flavors have melded together.
- Once cooked, remove cover, and garnish with fresh basil leaves if desired.Serve the vegetarian Zucchini casserole as a main dish or as a side with your favorite grain or bread.Enjoy your delicious vegetarian crockpot Zucchini casserole!
How to make zucchini casserole in an instant pot
- Preheat the Instant Pot by selecting the sauté function. Add a little oil, then sauté the chopped onion and minced garlic until they become translucent.
- Add the sliced zucchini, red bell pepper, and cherry tomatoes to the Instant Pot. Stir in the dried basil, dried oregano, salt, and black pepper.
- Pour in the vegetable broth and give it a quick stir to combine all the ingredients.
- Close the Instant Pot lid and set the vent to the sealing position. Select the manual/pressure cook function and set the timer for 2 minutes.
- Once the cooking time is complete, do a quick pressure release by carefully turning the vent to the venting position.Open the lid and sprinkle the shredded mozzarella cheese (or dairy-free alternative) and grated Parmesan cheese (or dairy-free alternative) over the cooked vegetables.Close the lid again and allow the residual heat to melt the cheese for a couple of minutes.
- Carefully remove the lid, and the zucchini casserole is ready to be served. Garnish with fresh basil leaves, if desired, for added freshness and presentation.Enjoy your delicious instant pot zucchini casserole! Adjust the seasonings and cooking time according to your taste preferences and the tenderness of the zucchini.
Notes
How to store vegetarian crockpot zucchini casserole
To store vegetarian zucchini casserole, follow these steps:
1. Allow the casserole to cool down to room temperature.
2. Transfer any leftovers to an airtight container or individual meal prep containers.
3. Place the container(s) in the refrigerator.
4. The casserole can be stored in the refrigerator for up to 3-4 days.
When reheating the casserole, you can either microwave individual portions or warm it up in the oven. If using the oven, preheat it to a moderate temperature (around 350°F or 175°C) and bake until heated through. You may want to cover the dish with aluminum foil to prevent the top from drying out.