Slow-Cooker Zucchini Casserole

 Getting my family to eat veggies at time takes some imagination.  Veggies cannot be plain.  They need to be in a sauce, have cheese, or some other combinations.   I was excited when I found this recipe for zucchini au gratin.  It combined zucchini with cheese, Ritz crackers, and sour cream.  The ingredients were cooked in a crock pot for 2 hours on high.  Afterwards, you sprinkle the toasted cracker crumb mixture over the top of the casserole.  Cook for an additional 15 minutes and serve.  

Slow-Cooker zucchini Casserole

From Betty Crocker

Ingredients:

7 cups sliced zucchini (6 small to medium zucchini)

1/3 cup diced onion

2 tablespoons butter, melted 

2 cups crushed Ritz™ crackers 

1 cup shredded Cheddar cheese (4 oz)

1 cup  chicken broth 

1/2 cup sour cream

1/2 teaspoon kosher salt

1 tablespoon chopped fresh parsley, if desired

Directions:

1. Grease inside of slow cooker with butter or cooking spray.

2. Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.

3. Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.

4 .Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.

Serves 10

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