Ingredients
5 medium zucchinis
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
Fresh parsley for garnish
Instruction
Wash and trim the zucchinis.
Place them into the slow cooker.
Drizzle with olive oil.
Add garlic, salt, pepper, Italian seasoning, and paprika.
Cover and cook on low for 3 to 4 hours or high for 1 1/2 to 2 hours until tender.
Sprinkle Parmesan cheese on top before serving.
Garnish with fresh parsley.
Method
The zucchini slowly cooks in its own moisture, allowing the seasonings to blend perfectly while keeping the texture soft and flavorful. Slow cooking also helps preserve the natural sweetness of the vegetable.
Preparation
Preparation time: 10 minutes
Cooking time: 3 to 4 hours
Servings: 4 to 5
History
Zucchini became popular in Mediterranean cuisine, especially in Italy and France. Slow-cooked vegetable dishes have long been used as simple, healthy comfort meals made with fresh garden produce.
Tips
Choose firm and medium-sized zucchinis for the best texture.
Do not overcook to avoid mushiness.
Add sliced onions or cherry tomatoes for extra flavor.
Serve with grilled chicken, rice, or pasta.
Benifits
Low in calories and high in fiber.
Rich in vitamins A and C.
Supports digestion and hydration.
A healthy option for light meals and side dishes.
Nutrition
Calories: 110
Protein: 4g
Carbohydrates: 8g
Fat: 7g
Fiber: 2g
Sodium: 420mg
Conclusion
This slow cooker zucchini recipe is simple, healthy, and packed with flavor. It makes an easy side dish for busy days while bringing out the fresh taste of zucchini with minimal effort.