The Italian seasoning on the squash will go perfectly with a pasta dish! Throw it together in the morning to come home to a beautiful dish.
What you'll need
Large Colander
Paper towels
Cutting board
Sharp knife
Measuring spoons
Measuring cups
Spatula or spoon
Large skillet
Medium bowl
Crockpot (slow cooker)
Ingredients
Serves 6
6 Zucchiniabout 2 medium, cut into 1/2-inch-thick slices or of Summer Squash
1 teaspoon Saltdivided
2 tablespoons Olive Oil
1 Onionmedium, chopped
1 Red Bell Pepperseeded and chopped
1 clove Garlicminced
1 cup Fresh Bread Crumbs
1/3 cup Parmesan Cheesefreshly grated
1 teaspoon Italian Seasoning
1/4 teaspoon Pepper
1 tablespoon Butterunsalted, cut into small cubes
Directions
1.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.
2.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.
3.In a medium bowl, mix the bread crumbs, Parmesan cheese, Italian seasoning, the remaining 1/2 teaspoon salt, and the pepper.
4.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.
5.Cover and slow cook until the zucchini is tender, about 4 to 5 hours on low.
Nutrition Facts
Serving Size 0.75 cup
Serving Per Container 6
Amount Per Serving
Calories 202
% Daily Value*
Total Fat 9.5 g
12%
Saturated Fat 3.2 g
16%
Sodium 590 mg
26%
Total Carbohydrate 23 g
8%
Dietary Fiber 5 g
18%
Protein 7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
