Slow Cooker Zucchini and Tomatoes

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/26/21
Zucchini With Tomatoes, Onions, and Peppers
Diana Rattray
Prep: 15 mins
Cook: 3 hrs
Total: 3 hrs 15 mins
Servings: 4 to 6 servings

This simple slow cooker zucchini and tomatoes dish is a classic combination of flavors, and it's an excellent way to use a bumper crop of fresh zucchini, whether from your garden or the market. The slow cooker makes it particularly convenient when the oven and stovetop will be used for other dishes. 

The dish is made with Italian flavor combinations, and it is reminiscent of a classic ratatouille. To make a slow cooker ratatouille with this recipe, use half zucchini and half cubed eggplant (1 1/2-inch cubes). The recipe is easily scaled up and freezes well (see the tips, below).

Serve the zucchini with a chicken or fish meal, or along with steaks or chops. If you have fresh basil, use about 2 teaspoons, chopped. This easy veggie combination makes a great vegetarian topper for pasta as well. For a vegan dish, omit the butter and Parmesan cheese and use vegan Parmesan cheese or nutritional yeast. Drizzle the finished vegetables with a small amount of olive oil, if desired.

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Ingredients

  • 1 medium onion, peeled, quartered, and thinly sliced

  • 1 green bell pepper, stem and seeds removed, sliced

  • 1 pound zucchini, cut into 1/4-inch rounds

  • 1 (14.5-ounce) can diced tomatoes, undrained

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon dried basil

  • 1 tablespoon butter

  • 1/4 cup good quality grated Parmesan cheese

  • 1 tablespoon chopped fresh parsley, optional

Steps to Make It

  1. Gather the ingredients.

  2. Combine vegetables in slow cooker with tomatoes, salt, pepper, and basil.

  3. Cover pot and cook on low for 3 hours.

  4. Dot vegetables with butter and sprinkle with Parmesan cheese. Cover and continue cooking on low for 1 to 1 1/2 hours.

  5. Serve garnished with fresh chopped parsley, if desired.

Tips

  • Homemade Fresh Crushed Tomatoes: Bring a large pot of water to a boil. Fill a large bowl with ice and water. Core about 1 1/2 pounds of fresh tomatoes (5 to 6, depending on size) and cut an "X" into the bottom of each one. Lower the tomatoes into the boiling water and boil for about 30 to 45 seconds. Remove them to the ice water. When the tomatoes are cool enough to handle, slip the skins off. To remove the seeds, press them through a mesh strainer or use a food mill. You should have about 2 cups of fresh crushed tomatoes.
  • For the Freezer: When the zucchini mixture has cooled slightly, ladle meal-size portions into freezer containers or freezer storage bags. Label with the name and date and freeze for up to 3 months. To reheat, thaw the vegetables in the refrigerator overnight and simmer in a saucepan on the stovetop for 10 to 20 minutes.

 

Nutrition Facts (per serving)
71 Calories
4g Fat
8g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 71
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 382mg 17%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 3g
Vitamin C 33mg 167%
Calcium 82mg 6%
Iron 1mg 5%
Potassium 406mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)