SUMMER VEGETABLE CASSEROLE IN THE SLOW COOKER

Summer Vegetable Casserole in the Slow Cooker image

When your garden is overflowing with zucchini, peppers, and tomatoes, this is the dish to make. It's a versatile casserole that can be easily adapted to your taste and available ingredients. It's a great accompaniment for grilled meats, or turn it into a one-dish meal by adding diced chicken, turkey, or firm tofu. Using a slow cooker keeps the kitchen cool.

Provided by Barbara Anderson Bruneau

Categories Fruits and Vegetables Vegetables Squash

Time 4h25m

Yield 10

Number Of Ingredients 11

Ingredients

1 pound zucchini, sliced
1 pound yellow squash, sliced
1 cup chopped red bell pepper
1 cup chopped onion
2 eggs
¾ cup mayonnaise
1 cup shredded Cheddar cheese
salt and pepper to taste
6 tablespoons butter
3 medium tomatoes, sliced
¾ cup bread crumbs

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini and yellow squash cover, and steam until tender, 2 to 3 minutes. Drain well and and transfer to a bowl.
Add bell pepper and onion to the bowl with the squash, mix, and set aside.
Whisk eggs in a large bowl. Add mayonnaise, Cheddar cheese, salt, and pepper. Add squash mixture and 1/2 the butter and mix well. Pour into a 5-quart slow cooker. Add a layer of sliced tomatoes. Top with breadcrumbs and dot with remaining butter.
Cook casserole on Low for 4 hours.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 13.8 g, Cholesterol 73.7 mg, Fat 25.5 g, Fiber 2.7 g, Protein 7 g, SaturatedFat 9.2 g, Sodium 310.3 mg, Sugar 3.9 g