Cooking Time:
3-5 hoursServings:
6
Ingredients
2 to 3 c. zucchini, peeled, thinly sliced1 onion, medium, diced
1 c. carrots, shredded
10 3/4 oz. soup, 98% fat free cream of celery, canned
10 3/4 oz. soup, condensed cream of chicken, canned
1/4 tsp. salt
dash of black pepper
dash of ground cumin, optional
Slow Cooker Zucchini Casserole is so simple to make, yet very tasty!
- Spray crock with fat-free cooking spray.
- Mix vegetables, soups, and salt together in slow cooker gently.
- Cover. Cook on High 3-5 hours, or until vegetables are just the way you like them. I like mine a bit crunchy!
Happy Crocking!
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XOXO,
Jenn
For the Zucchini casserole I went vegetarian by using a cream of mushroom instead of cream of chicken soup, also look for low sodium versions of the creamed soups to get it under 500 mgs per serving and you will have a heart healthy hit. The 855mgs in the original recipe won’t work for some members of my family. I added no salt and used the alt soups, it was DELISH! thanks