Summer Squash Crock Pot Recipes
SUMMER SQUASH CROCK
Great dish to use those fresh summer veggies from the garden. Full of flavor. I usually line the crockpot with those special liners made by Reynolds for quick and easy cleanup.
Provided by Gadgetsmidnight
Categories Vegetable
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In skillet, cook the sausage crumbling it into small pieces. Drain grease and place in Crockpot.
- Add onions and garlic on top of meat.
- In same skillet add olive oil. Heat over medium heat. Add chopped squashes and saute for about 2 minutes. Place this layer next in the crock.
- In same skillet add broth and bring to a boil. Make sure to get up any bits of meat and veggies from bottom of skillet. Boil for one minute. Pour over squashes.
- Finally in the skillet add the can of tomatoes, cumin and red pepper. Bring to just a boil. Pour over every thing else in crockpot.
- Cover and cook in crockpot on low for 8 hours.
SLOW-COOKED SUMMER SQUASH
We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 2h50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.
Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)
I love summer squash with tomato sauce and Italian herbs, and this healthy vegetarian/vegan dish is so simple to prepare, very filling and delicious. It comes from vegetarian.about.com, and I didn't change too much about it. Originally it called for fresh herbs, but I really don't like using fresh herbs in the crock pot, so I used dried instead, and then just threw a few fresh leaves on top before serving. The toasted pine nuts add a lot to this - I don't recommend omitting them. I was worried about the squash falling apart since I had to leave it in the crock pot well past the suggested cooking time - 9 hours - so I wrapped the zucchini halves in foil before putting them in. It worked great - the squash was very soft, but still together, and the rice was not overcooked at all. The original recipe says it serves four, but I think as a main course it is perfect for two. Putting a little dairy or soy mozzarella or Parmesan on top before serving is nice. This just needs a green salad and maybe some bread to complete the meal. The filling would also probably be great inside bell peppers.
Provided by Vino Girl
Categories One Dish Meal
Time 5h15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
- Place the zucchini halves in the bottom of an oval shaped slow cooker.
- In a small bowl or measuring cup, combine the tomato sauce and vinegar.
- In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
- Fill the zucchini halves with the rice mixture.
- Top with the remaining tomato sauce-vinegar mixture.
- Cover and cook on LOW until the rice is tender, 4 to 6 hours.
- Garnish with the pine nuts, fresh herbs, and cheese.
- Makes 2 main dish servings or 4 side dish servings.
SLOW-COOKER SQUASH CASSEROLE
Squash and French bread come together in this slow cooked casserole - a tasty side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h50m
Yield 10
Number Of Ingredients 11
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
- In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
- Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 180, Carbohydrate 12 g, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg
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