Slow Cooker Zucchini Casserole

Photo/Michael Napoleon

This recipe is from the Fix-It and Forget-It Big Cookbook, contributed by Rebecca Leichty of Harrisonburg, VA. It's a really easy way to get a good delicious meal when you are busy around the house and don't have a lot of time to prepare a meal. The suggested temperature settings may have to be adjusted for your Crock-Pot. The recipe suggests 4-6 hours, which is high on  my slow cooker, but I had to turn it down to 8 hours to keep it from scorching. Zucchini Casserole tastes great as a main dish or as an appetizer.

Makes 6 servings
Prep time: 20 minutes
Cooking time: 4-6 hours
Ideal Slow Cooker Size: 3-Quart

Per Serving:
100 calories (40 from fat) ♥ 4.5g total fat ♥ 12g total carbs ♥ 3g protein

Zucchini Casserole

Ingredients

• 2-3 cups thinly sliced zucchini
• 1 medium onion, diced
• 2 large carrots, shredded (enough to make 1 cup)
• 10 3/4-oz. can 98% fat free cream of celery soup
• 10 3/4-oz. can condensed cream of chicken soup
• 1/4 tsp. salt
• dash of black pepper
• dash of ground cumin, if you like (I do!)

Preparation

1) Spray slow cooker with fat-free cooking spray. Mix vegetables, soups, and salt together gently in slow cooker. Cover.

2) Cook on High 4-6 hours, or until vegetables are as crunchy or as soft as you like.

I hope you enjoyed this quick and easy Zucchini Casserole as much as I did. Happy slow cooking!