Low Fat Cheesy Veggie Bake Crock Pot
Creamy, comforting, and guilt-free, this Low Fat Cheesy Veggie Bake Crock Pot recipe is the ultimate way to enjoy hearty vegetables with a velvety, cheesy twist. Packed with nutrient-rich broccoli, cauliflower, zucchini, and carrots, this dish is elevated with a luscious blend of low-fat cheddar and fat-free cream cheese that meld into a flavorful sauce, thanks to just the right hints of garlic, onion, and paprika. Conveniently made in a crock pot, it’s a true “set it and forget it” meal perfect for busy weeknights or lightened-up comfort food cravings. With minimal prep and maximum flavor, this low-fat vegetarian recipe is ideal for those seeking healthy slow cooker meals bursting with wholesome ingredients and cheesy indulgence.
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 3 cups Cauliflower florets
- 2 medium (sliced) Zucchini
- 2 medium (peeled and sliced) Carrots
- 1 cup (shredded) Low-fat cheddar cheese
- 4 oz (softened) Fat-free cream cheese
- 1 cup Low-sodium vegetable broth
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Cornstarch
- 2 tbsp Water
- Cooking spray
Instructions
Spray the inside of your crock pot with cooking spray to prevent sticking.
Prepare the vegetables: cut broccoli and cauliflower into small florets, slice zucchini into rounds, and peel and slice carrots.
In a medium bowl, whisk together the softened cream cheese, vegetable broth, garlic powder, onion powder, paprika, salt, and black pepper until smooth. Set aside.
Layer the broccoli, cauliflower, zucchini, and carrots in the crock pot in even layers.
Pour the cheese mixture evenly over the vegetables, ensuring everything is well-coated.
Cover the crock pot and cook on low for 4 hours or until the vegetables are tender.
In a small bowl, mix the cornstarch with water to create a slurry. Gently stir it into the crock pot to thicken the sauce. Let it cook for an additional 10-15 minutes.
Sprinkle the shredded cheddar cheese evenly over the top of the veggie bake. Cover and allow to cook for another 5 minutes, or until the cheese is melted and bubbly.
Turn off the crock pot and let the dish rest for a few minutes before serving.
Scoop the cheesy veggie bake onto plates or into bowls and enjoy!
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 6834 mg | 297% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 48.0 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1311 mg | 101% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3032 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
