Slow Cooker Cheesy Zucchini with Bacon Recipe

Slow Cooker Cheesy Zucchini with Bacon Recipe
Everyone, it seems, is always looking for new and delicious ways to prepare that ubiquitous zucchini. Summer is always busy, however, so most of us don’t want to spend a lot of time in the kitchen. Slow Cooker Cheesy Zucchini with Bacon is quick to put together and is cooked in the slow cooker, leaving the cook free to do other summer tasks.
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Adapted from a favorite recipe for cauliflower, this yummy zucchini doesn’t overcook because the sauce is minimal and the lack of excess liquid prevents the zucchini from getting soggy. Make sure you check after two hours, and don’t let it cook more than three hours to keep it crisp-tender.

8 Servings

2 pounds small zucchini, cut into 1" slices
1 small onion, quartered and sliced

8 ounces thick bacon, chopped

2 cloves garlic, finely minced (or more to taste)
1/2 cup milk
1 cup heavy whipping cream
1 1/2 cups shredded cheddar cheese
1/4 to 1/2 teaspoon white pepper
1/2 teaspoon sea salt

  1. Fill a 3-4 quart slow cooker with the zucchini slices.
  2. Cook the bacon in a large skillet until very crisp; remove from the skillet, drain well, and set aside.
  3. Pour the bacon fat from the skillet for another use.
  4. Add the garlic and cook until softened.
  5. Add the milk, whipping cream, cheese, pepper and salt.
  6. Stir over medium heat until the cheese is melted.
  7. Pour the mixture over the zucchini.
  8. Cover, set the slow cooker to low, and let cook 2-3 hours or until the zucchini is just crisp tender.
  9. Stir in the bacon and serve.

Amount Per Serving
Calories 283 Calories from Fat 213
Percent Total Calories From: Fat 75% Protein 15% Carb. 9%

Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 13 g
Cholesterol 74 mg
Sodium 459 mg
Total Carbohydrate 7 g
Dietary Fiber 1 g
Sugars 0 g
Protein 11 g

Vitamin A 21% Vitamin C 25% Calcium 0% Iron 5%




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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.