Description
This nutrient-dense slow cooker dish captures the essence of peak summer produce. By gently cooking zucchini, yellow squash, and Roma tomatoes with aromatic garlic and fresh basil, you create a harmonious, flavorful meal that bridges the gap between garden harvests and busy schedules. The produce remains tender yet structurally sound, while the tomatoes release their natural sweetness to form a light, savory broth that coats the vegetables perfectly.
Ingredients
2 large zucchini, sliced into half-inch rounds
2 large yellow squash, sliced into half-inch rounds
6 Roma tomatoes, diced into one-inch cubes
1/2 cup fresh basil, chiffonade cut
1/2 cup low-sodium vegetable broth
4 cloves garlic, minced
Instructions
Rinse all vegetables thoroughly under cold running water.
Slice the zucchini and yellow squash into uniform half-inch thick half-moons.
Dice the tomatoes into one-inch chunky pieces.
Place the sliced squash and zucchini at the base of the crockpot insert.
Distribute minced garlic evenly over the vegetables.
Pour the vegetable broth over the mixture to create a steaming base.
Set the crockpot to low heat for 4 hours.
Stir in the diced tomatoes during the final hour of the cooking cycle.
Verify all vegetables are tender before turning off heat.
Fold in fresh basil just before serving.
Notes
For a heartier meal, serve this medley over cooked quinoa or brown rice. Store leftovers in an airtight container for up to 3 days. Ensure tomatoes are added in the final hour to prevent them from breaking down too much.
- Prep Time: 20
- Cook Time: 240
- Category: Trending
- Method: Slow Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 6g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
