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Easy Crock Pot Recipes
Scalloped Summer Squash
FAVORITE SLOW COOKER RECIPES BLOG
6 medium zucchini or other summer squash (about 2 cut into 1/2-inchthick
slices)
1 tsp salt, divided
2 Tbl olive oil
1 medium onion, chopped
1 medium red bell, pepper seeded and chopped
1 garlic clove, minced
1 cup fresh bread crumbs
1/3 cup freshly grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp pepper
1 TBL unsalted butter; cut into small cubes
In a large colander, combine the zucchini slices with 1/2 tsp of the salt.
Let stand until the zucchini gives off its juices, about 30 minutes. Rinse
well under cold running water to remove the salt, drain and pat dry
with paper towels.
In a large skillet, heat the oil over medium heat. Add the onion and red
bell pepper and cook, stirring often, until softened, about 5 minutes.
Add the garlic and cook, stirring often, for 1 minute. Removed from the
heat, add the zucchini, and mix well.
In a medium bowl, mix the bread crumbs, Parmesan cheese, Italian
seasoning, the remaining 1/2 teaspoon salt, and the pepper.
Place half of the zucchini mixture in a buttered 3.5-qt slow cooker.
Sprinkle with half of the crumb mixture. Top with the remaining
zucchini mixture, the sprinkle with the remaining crumbs. Dot the top
of the crumbs with melted butter. Cover and slow cook until the
zucchini is tender, about 4 to 5 hours on low.
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