Summer Vegetable Casserole in the Slow Cooker recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

Ingredients

1 pound zucchini, sliced
1 pound yellow squash, sliced
1 cup chopped red bell pepper
1 cup chopped onion
2 eggs
¾ cup mayonnaise
1 cup shredded Cheddar cheese
salt and pepper to taste
6 tablespoons butter
3 medium tomatoes, sliced
¾ cup bread crumbs

Nutrition Info

304.9 calories
carbohydrate: 13.8 g
cholesterol: 73.7 mg
fat: 25.5 g
fiber: 2.7 g
protein: 7 g
saturatedFat: 9.2 g
servingSize: -
sodium: 310.3 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini and yellow squash cover, and steam until tender, 2 to 3 minutes. Drain well and and transfer to a bowl.

  2. Add bell pepper and onion to the bowl with the squash, mix, and set aside.

  3. Whisk eggs in a large bowl. Add mayonnaise, Cheddar cheese, salt, and pepper. Add squash mixture and 1/2 the butter and mix well. Pour into a 5-quart slow cooker. Add a layer of sliced tomatoes. Top with breadcrumbs and dot with remaining butter.

  4. Cook casserole on Low for 4 hours.

Recipe Yield

10 servings

Recipe Note

When your garden is overflowing with zucchini, peppers, and tomatoes, this is the dish to make. It's a versatile casserole that can be easily adapted to your taste and available ingredients. It's a great accompaniment for grilled meats, or turn it into a one-dish meal by adding diced chicken, turkey, or firm tofu. Using a slow cooker keeps the kitchen cool.

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