Scalloped Zucchini Crock Pot

Transform simple ingredients into a cozy, cheesy delight with this Scalloped Zucchini Crock Pot recipe! Perfect for busy days, this slow-cooked dish layers tender zucchini slices with sweet onions, aromatic garlic, and a rich, velvety cheese sauce made from sharp cheddar, parmesan, and creamy heavy cream. Topped with golden, crispy panko breadcrumbs for the perfect crunch, this recipe is a comfort food staple and an excellent way to elevate humble zucchini. With minimal prep and a hands-free cooking process, it’s an ideal side dish or vegetarian main for family dinners or gatherings. Plus, a quick broil at the end adds a beautifully golden finish that’s irresistibly satisfying.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 medium zucchini
• 1 medium yellow onion
• 2 large garlic cloves
• 2 cups sharp cheddar cheese
• 1 cup parmesan cheese
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme
• 0.5 cup panko breadcrumbs
• 1 tablespoon olive oil

Directions

Step 1

Slice the zucchini into thin, even rounds about 1/4 inch thick. Peel and thinly slice the yellow onion. Mince the garlic cloves.

Step 2

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns light golden.

Step 3

Gradually pour in the heavy cream, whisking constantly, until the mixture thickens. Reduce the heat to low and stir in 1 1/2 cups of the sharp cheddar cheese, parmesan cheese, salt, black pepper, and dried thyme. Stir until the cheese sauce is smooth, then remove it from the heat.

Step 4

Lightly grease the inside of your slow cooker with olive oil or nonstick cooking spray.

Step 5

Layer half of the zucchini slices at the bottom of the crock pot, followed by half of the onion slices and a sprinkle of minced garlic. Pour half of the cheese sauce over the layers, spreading it out evenly.

Step 6

Repeat with the remaining zucchini, onion, garlic, and cheese sauce layers.

Step 7

In a small bowl, combine the panko breadcrumbs with the remaining sharp cheddar cheese and olive oil. Sprinkle this mixture over the top of the zucchini and cheese layers.

Step 8

Cover the crock pot with the lid and set it to cook on low for 3 hours or until the zucchini is tender and the cheese sauce is bubbling.

Step 9

If desired, transfer the crock insert to an oven preheated to 375°F (190°C) and broil for 3-5 minutes to brown the breadcrumb topping. Watch carefully to avoid burning.

Step 10

Serve warm as a side dish or a vegetarian main, and enjoy!

Nutrition Facts

Serving size	(1561.5g)

Amount per serving	% Daily Value*
Calories	2903.9

Total Fat 222.6g	0%
Saturated Fat 131.0g	0%
Polyunsaturated Fat 1.9g
Cholesterol 633.1mg	0%
Sodium 12171.8mg	0%
Total Carbohydrate 116.5g	0%
Dietary Fiber 10.3g	0%
Total Sugars 60.9g
Protein 103.9g	0%

Vitamin D 0IU	0%
Calcium 2693.4mg	0%
Iron 5.2mg	0%
Potassium 1951.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.4%

Protein: 14.4%

Carbs: 16.2%