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Slow-Cooker Zucchini Casserole
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Prep Time:
15 minutes
Total Time:
2 hours 25 minutes
Easy slow-cooker zucchini casserole: a fuss-free way to enjoy fresh zucchini.
Ingredients:
  • 7 cups sliced zucchini (6 small to medium zucchini)
  • 1/3 cup diced onion
  • 2 tablespoons butter, melted
  • 2 cups crushed Ritz™ crackers
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup sour cream
  • 1/2 teaspoon kosher salt
  • 1 tablespoon chopped fresh parsley, if desired
Instructions:
  • Prepare the inside of the slow cooker with a coating of butter or cooking spray.
  • In a microwave-safe dish, combine zucchini and onion, drizzle with 1 tablespoon of melted butter, cover with plastic wrap, and microwave on High for 7 to 8 minutes, or until zucchini is tender and has released liquid. Drain excess liquid and transfer to the slow cooker.
  • Combine 1 cup of crushed crackers with half of the cheese, chicken broth, and sour cream. Season with salt. Pour over zucchini and gently toss to coat. Cover and cook on High heat setting for 2 hours.
  • Just before finishing cooking, combine the leftover cracker crumbs with the remaining melted butter. Sauté the crumbs in a skillet until golden and crunchy. Mix in the rest of the cheese and parsley. Once the dish is done cooking, turn off the slow cooker, uncover it, and sprinkle the toasted cracker crumb mixture on top of the casserole. Allow it to sit for 15 minutes before serving.

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