Summer Vegetable Casserole in the Slow Cooker recipe
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- 1 pound zucchini, sliced 1 pound yellow squash, sliced 1 cup chopped red bell pepper 1 cup chopped onion 2 eggs ¾ cup mayonnaise 1 cup shredded Cheddar cheese salt and pepper to taste 6 tablespoons butter 3 medium tomatoes, sliced ¾ cup bread crumbs
Nutrition Info
- 304.9 caloriescarbohydrate: 13.8 gcholesterol: 73.7 mgfat: 25.5 gfiber: 2.7 gprotein: 7 gsaturatedFat: 9.2 gservingSize: -sodium: 310.3 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Summer Vegetable Casserole in the Slow Cooker
Directions
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini and yellow squash cover, and steam until tender, 2 to 3 minutes. Drain well and and transfer to a bowl.
Add bell pepper and onion to the bowl with the squash, mix, and set aside.
Whisk eggs in a large bowl. Add mayonnaise, Cheddar cheese, salt, and pepper. Add squash mixture and 1/2 the butter and mix well. Pour into a 5-quart slow cooker. Add a layer of sliced tomatoes. Top with breadcrumbs and dot with remaining butter.
Cook casserole on Low for 4 hours.