Description
Tender zucchini and yellow squash slow-cooked with garlic, herbs, tomatoes, and Parmesan for a simple and flavorful vegetable side dish. This recipe is an easy and delicious way to enjoy fresh summer vegetables with minimal effort.
Ingredients
Vegetables
- 3 medium zucchini, sliced
- 3 medium yellow squash, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
Seasonings and Garnish
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Vegetables: Place the sliced zucchini, yellow squash, onion, minced garlic, and halved cherry tomatoes into the crockpot, ensuring an even distribution for consistent cooking.
- Add Seasonings: Drizzle the vegetables with olive oil and sprinkle with Italian seasoning, paprika, salt, and black pepper to infuse flavor throughout the dish.
- Toss to Coat: Gently toss the ingredients inside the crockpot to coat all the vegetables evenly with the oil and seasonings, taking care not to bruise the vegetables.
- Cook the Vegetables: Cover the crockpot with its lid and cook on LOW heat setting for 2 to 3 hours or on HIGH for 1 to 1½ hours, until the vegetables are tender but still maintain their shape and are not mushy.
- Add Parmesan Cheese: During the final 10 minutes of cooking, sprinkle the grated Parmesan cheese over the vegetables to allow it to melt and blend with the dish’s flavors.
- Garnish and Serve: Once cooking is complete, garnish the dish with freshly chopped parsley and serve warm as a delicious vegetable side.
Notes
- Avoid overcooking the squash because it can become watery and lose texture.
- Add fresh basil for extra summer flavor and aromatic notes.
- For a dairy-free version, omit the Parmesan cheese or substitute with nutritional yeast for a cheesy flavor without dairy.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American, Italian-Inspired
