Slow Cooker Vegetable Recipes

 

Zucchini and Eggplant Slow Cooker Casserole

Slow cookers lend themselves well to cooking casseroles. One of the best things about it is that you don’t have to constantly tend to the casserole for fear of it drying out or burning. This slow cooker casserole is made from zucchini squash and eggplant.

The zucchini and eggplant casserole makes a great side dish and an excellent vegetarian main dish. The added cheese adds to the protein, and if you use whole wheat bread crumbs to top the casserole they add even more protein. Also, the nature of the dish makes it pretty low in calories and very high in fiber.

Ingredients

  • 450g of zucchini squash (1 pound)
  • 450g of eggplant (1 pound)
  • 450g of potatoes (1 pound)
  • 2 green bell peppers
  • 5 garlic cloves
  • 500 ml of tomatoes (2 cups)
  • 5 ml of white sugar (1/2 teaspoon)
  • 2 onions
  • salt and pepper
  • 30 ml of fresh parsley (2 tablespoons)
  • 10 ml of fresh dill (2 teaspoons)
  • 60 ml of olive oil (1/4 cup)
  • 500 ml of shredded mozzarella (2 cups)
  • parmesan cheese, grated or shredded

Procedure

Oil and preheat a covered slow cooker to low heat.

Rinse all the vegetables. Peel the potatoes and eggplant (you can use a potato peeler for this). Cut the zucchini squash, the eggplant, and the potatoes into slices ½ inch thick. You may have to cut the eggplant slices in half to make them conform more to the size of the zucchini. Remove the stem, the seeds and membrane from the bell peppers and coarsely chop them. Peel and crush the garlic cloves. Chop the tomatoes. Peel and thinly slice the onions.

In a small medium sized bowl, mix together the sugar, the garlic and the tomatoes and set them aside for a few minutes. In another bowl, mix together the zucchini squash, the eggplant, the green bell peppers and the potatoes.

Put about 1/3 to 1/4 of the onions in the bottom of the slow cooker and add a layer of the squash, eggplant, pepper and potato mixture, using the same ratio. You’re going to make 3 or 4 layers depending on the width of your slow cooker.

Add some of the tomato mixture that you set aside to the top of the vegetables. Add salt and pepper to your liking, and sprinkle some of the parsley and dill on top. Drizzle some of the olive oil over the top.

Now, start over and make another identical layer, and continue until you have used all of the vegetables and tomato mixture. You should end up with the olive oil being the last thing you add for now.

Cover the slow cooker and cook on low for about 6 hours. Remove the lid and add the shredded mozzarella cheese. If it looks like it’s going to be too much cheese, hold some back and you can use it to garnish the dish during meal time. Replace the lid and cover on low another 2 hours.

While you are adding the mozzarella cheese, it would be a good idea to check the tenderness of the eggplant. If it is not yet tender, cook the recipe on high the last 2 hours instead of on low.

When it’s time to serve the slow cooker zucchini eggplant casserole, you can garnish it with any leftover mozzarella and herbs, or you can add some parmesan cheese to it.

Guest Book
Comments page 0 of 0
Click here to add a comment
There are currently 0 comments to display.

 

Slow Cooker Safety Tips

  • When purchasing a crockpot, look for one with a removable liner. They are much easier to clean. If you have a nonremovable liner, however, all is not lost! Line your crockpot with a cooking bag and you'll have no cleanup at all. Spray the inside of the liner with cooking spray before you fill it to make cleanup easier.
  • 140F/60C is the temperature the food needs to reach as quickly as possible. If you are at home during the cooking times, test the food temperature after four hours of cooking on LOW - the temp should be at least 140F/60C.
  • For food safety reasons, it's a good idea to cook on HIGH for the first hour to quickly bring the temperature up to 140F/60C. Then turn the dial to LOW and finish cooking.
  • Experts recommend you do not put frozen foods in the crockpot. All foods should be defrosted before cooking so the food temperature can reach 140F/60C as soon as possible. However, since none of my family members are in a high-risk group, I often cook frozen foods in the crockpot. The informed choice is up to you.
  • Remove cooked food from the crockpot or liner before you refrigerate the cooked food. Because the liner is made of such thick material, the food won't cool down quickly enough to prevent the growth of harmful bacteria.

Tips & Interesting Information about Slow Cookers >

 
www.slowcookerrecipes.org.uk | Recipe Resources | Add Links | Privacy