Slow Cooker Zucchini and Yellow Squash
2 Comments Jun 24, 2024
Updated Jul 20, 2024
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This Slow Cooker Zucchini and Yellow Squash recipe calls for just a few ingredients, a short prep time, and perfect cooking time for a side dish your whole family will enjoy. The best part is you’ll toss everything into your crockpot and let it do all of the work!
Pair this yellow squash and zucchini crock pot recipe alongside my Slow Cooker Steak Bites and Slow Cooker Cornbread for a tasty, full-course meal.
Table of Contents
Can I cook zucchini and squash in a slow cooker?
Slow cooker recipes like this are perfect for sliced vegetables like chopped zucchini and squash. Slow-cooking simple ingredients like these fresh veggies not only takes the guesswork out of cooking them, but it’s also a healthy recipe that can pair with just about any main course dish.
Other recipes that require the stovetop may be just as easy and delicious; however, they require you to stand over the stove, stirring often, and wait for the perfectly cooked finish.
Recipe Ingredients
- Zucchini and Squash: You’ll need about 3 medium-sized of each, but you can use more or less. You should also try my slow cooker zucchini bread and slow cooker zucchini soup recipes.
- Seasonings: Salt, black pepper, and dried basil leaves are the basic seasonings that pair perfectly for veggie dishes like this.
- Onion: A yellow onion (sliced) adds the right amount of flavor in addition to a little heartiness.
- Butter: I prefer salted butter, but you can also use unsalted butter.
- (The full Recipe is in the recipe card below the photos)
Step-by-Step Directions
Step One – Slice the zucchini and squash into 1-inch rounds and add them to the crockpot.
Step Two – Add the onion and sprinkle over the seasoning. Toss the zucchini mixture together with clean hands. Add the remaining ingredients (butter cubes) on top of the zucchini and squash.
Step Three – Cover and cook on HIGH for 2.5 hours. Stir and serve. Add additional salt and pepper if desired. Enjoy!
What to serve with this
- When serving this delicious side, consider pairing it with hearty food like slow cooker brisket, slow cooker meatloaf, slow cooker whole chicken, or slow cooker chicken breast.
- You can also serve this great recipe with pasta (think rigatoni pasta) and marinara sauce, cauliflower rice, on top of a salad with diced tomatoes, or on top of a baked potato.
- Serve with extra seasonings, such as fresh parsley, shredded parmesan cheese, garlic powder, onion powder, Italian seasoning, and olive oil.
Flavor Substitution Trick
Instead of my seasoning choices, you can use cajun seasoning OR lemon pepper seasoning. Use your favorite seasoning blend and make the recipe your own.
Recipe FAQs
I do not recommend freezing the leftovers as they become mushy.
I recommend using the HIGH cook mode to keep the cooking time shorter and it prevents the vegetables from getting mushy.
Store any remaining zucchini and squash in an airtight container and keep in the fridge for up to 4 days. Reheat them over medium heat on the stove top.
The butter is the liquid in the recipe and the vegetables will create their own liquid.
Yes. It can also be considered gluten-free.
More Slow Cooker Recipes with Squash
- Slow Cooker Spaghetti Squash and Turkey Meat Sauce
- Slow Cooker Butternut Squash Beef Stew
- Slow Cooker Turkey Butternut Squash Chili
- Slow Cooker Butternut Squash Soup
- Slow Cooker Cinnamon Sugar Butternut Squash
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Slow Cooker Zucchini and Yellow Squash
Ingredients
- 3 medium zucchini, (can use more or less)
- 3 medium yellow squash, (can use more or less)
- 1/2 cup yellow onion , sliced
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried basil leaves
- 1/4 cup salted butter, cubed small
Instructions
- Slice the zucchini and squash into 1 inch rounds. If your squash is very large, you can slice them in half moons.
- Add the onion and sprinkle over the seasoning. Toss everything together with clean hands.
- Add the butter cubes on top of the zucchini and squash.
- Cover and cook on HIGH for 2.5 hours.
- Stir and serve. Add additional salt and pepper if desired.
Sarah’s Notes
- This recipe is very forgiving! You can cook more or less squash if desired. Add more or less butter! You can’t mess it up.
- Keep an eye on the squash towards the end of the cooking time; every slow cooker cooks at a different temperature, and squash can overcook quickly.
- Store any remaining zucchini and squash in an airtight container and keep in the fridge for up to 4 days. Reheat them over medium heat on the stove top.
- I do not recommend freezing the leftovers as they become mushy.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
What about If I don’t want the seeds, as I can’t eat them>
you could cut down the middle and scrape out the seeds as you would a cucumber.