Name: Crockpot Zucchini Casserole
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 4 to 5 medium Zucchini, sliced or in half moons; 2 cups Cooked rice (white or brown); 1 Onion, diced small; 2 cloves Garlic, minced; 1 can Cream of mushroom soup (or cream of chicken soup); 1 cup Sour cream (or plain Greek yogurt); 2 cups Shredded cheese (cheddar or mozzarella); Salt, to taste; Pepper, to taste; Italian seasoning, to taste

Description

A comforting and easy crockpot zucchini casserole that is perfect for busy weeknights. Packed with zucchini, rice, and cheese, it’s a delicious way to use up extra vegetables.

Ingredients

Scale

4 to 5 medium Zucchini, sliced or in half moons
2 cups Cooked rice (white or brown)
1 Onion, diced small
2 cloves Garlic, minced
1 can Cream of mushroom soup (or cream of chicken soup)
1 cup Sour cream (or plain Greek yogurt)
2 cups Shredded cheese (cheddar or mozzarella)
Salt, to taste
Pepper, to taste
Italian seasoning, to taste

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Instructions

In a bowl, stir together cream of mushroom soup, sour cream, and garlic.
Add in the cooked rice, diced onion, and zucchini. Mix until fully combined.
Layer the mixture into a crockpot.
Cook on LOW for 3 to 4 hours, checking occasionally.
Top with cheese in the last 20 to 30 minutes of cooking, allowing it to melt.

Notes

For best results, do not overcook the zucchini. Letting the mixture sit before layering can also help minimize moisture.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 12g
Cholesterol: 40mg