Zucchini Baked Crock Pot Or Microwave Pareve Recipes

SLOW-COOKER ZUCCHINI CASSEROLE

Steps:

• Grease inside of slow cooker with butter or cooking spray.
• Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.
• Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.
• Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.

MICROWAVE ZUCCHINI

Steps:

• Trim ends and slice zucchini in half length-wise.
• Place skin-side up on a microwave-safe plate and microwave for 2 minutes.
• Remove from microwave and turn zucchini over. With a knife, make small cuts into the inside of zucchini.
• Spread butter over zucchini, and then salt and pepper to taste. Microwave for 1 more minute. You could also add other toppings at this point!
• Enjoy :).

BAKED ZUCCHINI PARMESAN

Steps:

• Preheat oven to 400 degrees
• Slice zucchini slices (about 1/2″ thick)
• Place zucchini in a large bowl and drizzle with olive oil
• Shake to coat zucchini with olive oil
• Add parmesan cheese, salt and pepper.
• Shake to coat.
• Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
• Sprinkle with an additional 2 tablespoons of parmesan cheese
• Bake in preheated oven for 10-15 minutes, finish on a low broil for another couple of minutes.

MICROWAVE ZUCCHINI PARMESAN

Steps:

• Combine zucchine, parmesan and tomato sauce in a 2 quart casserole.
• Cover with plastic and cook on high 10 to 15 minutes or until zucchini is tender.
• Stir once or twice.
• Sprinkle with cheese, cover and let stand 5 minutes before serving.
• (I made this ahead and kept warm in a 200 degree oven then added the cheese before serving).

SPICY & PAREVE CROCK-POT CHILI

Steps:

• Soak the dried beans in water overnight as per package instructions. (Add 1 tsp baking soda to the beans so they're less likely to cause stomach upset!).
• Rinse beans and put in crock pot.
• Add all the other ingredients to the crock pot, and add enough water to cover contents.
• If you desire a more "meaty" consistency, add vegetarian ground meat. (I often make without, which just means beans become the more dominant flavor.).
• Cook on "high" for at least 8 hours. Can subsequently be turned to "low" for use on Shabbat day.
• Serve with rice and cheddar cheese, if desired. Yum!