Mixed Squash Casserole In Slow Cooker

A light and nutritious recipe that you can make easily in your slow cooker is this Mixed Squash Casserole that you can prep in minutes for an effortless meal, made with garden-fresh zucchini, golden yellow squash, juicy tomatoes, fresh scallions, and vibrant green bell pepper. This tasty Mixed Squash Casserole recipe is an ideal vegetarian side dish that takes around 4 hours to complete and serves up to 8 people.

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Recipe Ingredients

1 ½ cups (180 g) sliced zucchini
1 ½ cups (180 g) sliced yellow squash
1 cup (180 g) peeled and chopped tomatoes
¼ cup (25 g) sliced scallions
½ cup (75 g) chopped green bell pepper
¼ cup (60 ml) chicken broth
¼ cup (30 g) bread crumbs

How To Make Mixed Squash Casserole In Slow Cooker

Start Layering: In the slow cooker, place a layer of half of the zucchini slices evenly on the bottom, followed by half of the yellow squash. Add half of the chopped tomatoes, sliced scallions, and the chopped green bell pepper in even layers.
Repeat the Layers: Continue by repeating the layers with the remaining zucchini, yellow squash, tomatoes, scallions, and green bell pepper, following the same order as the first layer. Make sure to spread each layer evenly to allow all the flavors to blend nicely.
Add the Broth and Bread Crumbs: Pour the chicken broth evenly over the layered vegetables, making sure it gets evenly distributed. Sprinkle the bread crumbs evenly on top to create a slight crunch and an additional layer of flavor.
Slow Cook to Perfection: Cover the slow cooker with its lid and set it to cook on low for 4 to 6 hours, depending on your preferred level of tenderness. The casserole is ready when the vegetables are tender, and the bread crumbs on top are slightly golden.

Recipe Tips

Add some cheese for extra flavor: If you love a cheesy touch, sprinkle grated Parmesan or shredded cheddar on top of the casserole during the last hour of cooking to enhance the richness.
Include extra herbs for an aromatic boost: Add a few sprigs of fresh thyme or a teaspoon of dried oregano into the casserole layers to infuse a delightful herbaceous flavor that pairs perfectly with the mixed vegetables.
Use vegetable broth for a vegetarian option: To make this dish vegetarian, substitute chicken broth with low-sodium vegetable broth. This change won’t compromise the flavor but makes it friendly for vegetarian guests.
Switch up the veggies based on the season: This recipe works well with different seasonal vegetables like eggplant, sweet potatoes, or carrots. Just ensure the vegetable pieces are sliced evenly for consistent cooking.

Recipe FAQs and Variations

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables, but it’s best to thaw and drain them thoroughly before layering. This prevents excess moisture from making the casserole too watery.

What can I replace bread crumbs with?

Crushed crackers, panko, or even ground almonds can replace bread crumbs for a gluten-free option or if you prefer a different crunch and texture.

Can I prepare this casserole ahead of time?

Absolutely. You can assemble the entire casserole in the slow cooker insert, cover it, and store it in the fridge for up to 24 hours before cooking.

Can I double the recipe for a larger group?

Yes, just make sure your slow cooker is large enough to accommodate the extra ingredients. Cooking time might increase slightly, so check for doneness by ensuring the vegetables are tender.

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