Slow Cooker Zucchini Casserole
Transform your weeknight dinners with this creamy, cheesy Slow Cooker Zucchini Casserole, a simple yet satisfying dish that’s perfect for busy days. This comforting recipe combines fresh zucchini, yellow squash, and layers of gooey cheddar and parmesan cheese, all heightened by aromatic garlic and oregano for a flavorful punch. The slow cooker method creates tender, perfectly cooked vegetables, while a golden, crispy topping of parsley-infused panko breadcrumbs adds irresistible texture. With just 20 minutes of prep time, this casserole is an effortless way to serve up a hearty, low-maintenance meal that’s perfect for family dinners or potlucks. Whether served as a main course or a side dish, this creamy zucchini casserole is sure to become a new favorite.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 medium yellow squash
- 1 large onion
- 3 pieces garlic cloves
- 2 cups grated cheddar cheese
- 0.5 cup parmesan cheese, grated
- 1 cup panko breadcrumbs
- 2 large eggs
- 0.5 cup heavy cream
- 0.25 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
Wash and slice the zucchini and yellow squash into thin rounds, about 1/4 inch thick. Peel and finely chop the onion. Mince the garlic cloves.
In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and dried oregano until fully combined.
Lightly grease the slow cooker with 1 tablespoon of olive oil to prevent sticking.
Layer half of the zucchini, yellow squash, and onion in the bottom of the slow cooker. Sprinkle with half of the minced garlic, cheddar cheese, and parmesan cheese.
Repeat the layering process with the remaining zucchini, yellow squash, onion, garlic, and cheeses.
Pour the egg and cream mixture evenly over the layers in the slow cooker.
In a small bowl, toss the panko breadcrumbs with 1 tablespoon of olive oil and chopped parsley until well coated. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover the slow cooker with the lid and set it to cook on low heat for 4 hours or until the zucchini is tender and the casserole has set.
Once cooked, allow the casserole to rest in the slow cooker for 10 minutes before serving.
Optional: Garnish with additional parsley or a sprinkle of parmesan cheese before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 12507 mg | 544% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 80.2 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 2518 mg | 194% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3904 mg | 83% | |
*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.
