Slow-cooked Italian Zucchini

August 08, 2013 By: Megabeth Category: Recipe Print This Post Print This Post

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Dear Veggin’ Readers – thank you for being patient whilst I took a bit of a hiatus…but I’m back! I have some new recipes and product reviews to get us going. Let’s start first with an easy to make slow-cooked Italian zucchini.

Summer’s harvest is here and this is a totally easy way to cook up the bounty without heating up the kitchen (or take a lot of prep time).

Slow-cooked Italian Zucchini

Summary: An easy-to-make meal using your garden’s summer bounty.


  • 4 zucchinis, sliced lengthwise 1/4 inch thick
  • 2 garlic cloves, minced
  • 3 Tablespoons olive oil
  • 1 shallot, minced
  • 4 green onions, chopped
  • 3 Tablespoons fresh basil, chopped
  • 1 Tablespoon fresh oregano, chopped
  • 3 Tablespoons fresh parsley, chopped
  • Salt and pepper, to taste
  • 3 large tomatoes, chopped
  • 1/2 cup parmesean cheese, grated


  • Place all ingredients in the slow cooker except for the tomatoes and cheese.

  • Set on low for 7 – 8 hours.
  • Add tomatoes and cook for an additional 1 hour.
  • Pour mixture into casserole dish.

  • Sprinkle parmesean cheese on the top.

  • Place under the broiler until cheese is melted and bubbly.

Diet type: Vegetarian

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