Slow Cooker Zucchini and Yellow Squash
This slow cooker zucchini recipe makes a simple, hands-off side dish with tender slices of zucchini and squash, buttery flavor, and just the right touch of seasoning.
Servings: 6
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.
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
Calories: 106kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 362mg | Potassium: 540mg | Fiber: 2g | Sugar: 5g | Vitamin A: 630IU | Vitamin C: 35mg | Calcium: 40mg | Iron: 1mg
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