Scalloped Zucchini Crock Pot
Transform simple ingredients into a cozy, cheesy delight with this Scalloped Zucchini Crock Pot recipe! Perfect for busy days, this slow-cooked dish layers tender zucchini slices with sweet onions, aromatic garlic, and a rich, velvety cheese sauce made from sharp cheddar, parmesan, and creamy heavy cream. Topped with golden, crispy panko breadcrumbs for the perfect crunch, this recipe is a comfort food staple and an excellent way to elevate humble zucchini. With minimal prep and a hands-free cooking process, it’s an ideal side dish or vegetarian main for family dinners or gatherings. Plus, a quick broil at the end adds a beautifully golden finish that’s irresistibly satisfying.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 medium yellow onion
- 2 large garlic cloves
- 2 cups sharp cheddar cheese
- 1 cup parmesan cheese
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Slice the zucchini into thin, even rounds about 1/4 inch thick. Peel and thinly slice the yellow onion. Mince the garlic cloves.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns light golden.
Gradually pour in the heavy cream, whisking constantly, until the mixture thickens. Reduce the heat to low and stir in 1 1/2 cups of the sharp cheddar cheese, parmesan cheese, salt, black pepper, and dried thyme. Stir until the cheese sauce is smooth, then remove it from the heat.
Lightly grease the inside of your slow cooker with olive oil or nonstick cooking spray.
Layer half of the zucchini slices at the bottom of the crock pot, followed by half of the onion slices and a sprinkle of minced garlic. Pour half of the cheese sauce over the layers, spreading it out evenly.
Repeat with the remaining zucchini, onion, garlic, and cheese sauce layers.
In a small bowl, combine the panko breadcrumbs with the remaining sharp cheddar cheese and olive oil. Sprinkle this mixture over the top of the zucchini and cheese layers.
Cover the crock pot with the lid and set it to cook on low for 3 hours or until the zucchini is tender and the cheese sauce is bubbling.
If desired, transfer the crock insert to an oven preheated to 375°F (190°C) and broil for 3-5 minutes to brown the breadcrumb topping. Watch carefully to avoid burning.
Serve warm as a side dish or a vegetarian main, and enjoy!
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.0 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 395 mg | 8% | |
*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.
