Crock Pot Italian Zucchini

Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

A good recipe for zucchini with simple on-hand ingredients. It can be made stove top as well.

Ingredients Nutrition

Directions

  1. Spray a slow cooker container with olive oil-flavored cooking spray. In prepared container, combine zucchini and onion. Add undrained tomatoes, Italian dressing, and sugar (or splenda). Mix well to combine.
  2. Cover and cook on LOW for 4 to 6 hours. Mix well before serving.
Most Helpful

5 5

Loved this zucchini dish -- so simple to make and so delicious. We love zucchini so I'll be using this recipe often. Served it alongside some oven-fried chicken and baked rice. Made for Spring PAC, 2014.

5 5

Very tasty and couldn't be easier. Mine was pretty watery and I prefer it with a thicker tomato sauce. . .nothing a can of marinara sauce can't fix. Turned out beautiful. I then cheated and put half of it into a small casserole dish, smothered it in Italian cheese and stuck it under the broiler for 2 minutes. BLISS. I am going to freeze the unused portion for use later in a pasta sauce. UPDATE: I made this recipe again today (about 4 years later - wow), and I added about 1 cup of leftover pizza sauce, 6 sliced button mushrooms, and then at the end of 4 hours I added about 1 T water mixed with 1 T corn starch which turned it into a wonderful pasta sauce that I served over angel hair pasta. Delish!

5 5

Great no fuss dish! This made a great side one night, then the leftovers made a great pasta sauce another. No one here really cares for Italian dressing so I used my fave Ceasar and it was perfect. Dh doesnt like big chunks of veggies so I tricked him on the pasta sauce left overs - I pulsed it a few times in the food processor and viola! What he doesnt know wont kill him! This was quite watery so I reserved that liquid with the leftovers and incorportated it into the sauce. I just used a slotted spoon and removed some for my side- knowing there was PLENTY for another meal. Everyone loved this as a side and a sauce! Thanks for a wonderful new recipe that I will definitely be keeping on hand!