Slow Cooker Baked Zucchini Recipe

Slow cooker baked zucchini recipe. A very easy vegetable-beef dish cooked in a slow cooker. This delicious recipe adapted from https://www.mostlyhomemademom.com/crockpot-italian-zucchini-casserole/

Do you like to cook vegetables in a slow cooker? How about Any-Season Vegetable Stew? If you don’t like it, just skip this recipe and go to the slow cooker baked zucchini recipe:

Slow Cooker Any-Season Vegetable Stew Recipe

Use any fresh vegetables in season for this healthy and delicious veggie stew.

Makes 4 servings

Ingredients: 1½ cups (375 ml) low-sodium vegetable broth, divided, 2 medium ripe tomatoes, chopped, 8 oz (240 g) green beans, 8 oz (240 g) small new potatoes, cut into halves, 2 small carrots, peeled and sliced, 2 turnips, peeled and sliced, 4 green onions, sliced, 1/2 teaspoon (3 ml) dried marjoram leaves, 1/4 teaspoon (1 ml) dried thyme leaves,4 slices vegan bacon, fried crisp, then crumbled, 1 cup (250 ml) frozen peas, thawed, 1 cup (250 ml) artichoke hearts, 8 asparagus spears, cut into 2-inch (5 cm) pieces, 2 tablespoons (30 ml) cornstarch, 1/4 cup (60 ml) water, salt and freshly ground black pepper, to taste, 3 cups (750 ml) cooked rice, warm

Instructions: In a 6-quart (6 L) slow cooker, combine the vegetable broth, tomatoes, green beans, potatoes, carrots, turnip, green onions, and dried herbs. Cover the pot and cook on a high-heat setting for 3-4 hours, adding crumbled bacon, peas, artichoke hearts, and sliced asparagus during the last 30 minutes.

In a small mixing bowl, combine cornstarch and water. Mix until cornstarch is dissolved. Add the cornstarch mixture to the slow cooker. Continue cooking and stirring for a further 2-3 minutes.

Turn off the cooker. Transfer cooked vegetable stew to serving bowls. Serve over the cooked rice.

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Slow Cooker Baked Zucchini Recipe

Ingredients

• 1 pound (480 g) ground beef, cooked and drained
• 1 green bell pepper, seeded, cored and diced
• 3 zucchini, chopped
• 16 oz (480 ml) spaghetti sauce
• 15 oz (450 ml) can diced tomatoes, undrained
• 2 cups (500 ml) instant brown rice, uncooked
• 1 teaspoon garlic powder
• 1 tablespoon dried minced yellow onion
• 1 teaspoon Italian seasoning
• 1 cup (250 ml) shredded Mozzarella cheese

Method