Description
Celebrate the peak of summer harvest with this effortless, nutrient-dense slow cooker dish. By gently simmering zucchini, yellow squash, and vine-ripened tomatoes, you draw out deep, complex flavors and a succulent texture that high-heat roasting cannot replicate. This Mediterranean-inspired recipe is light, healthy, and perfectly tender, making it an ideal side dish for busy evenings when you want to avoid heating up the kitchen.
Ingredients
3 medium zucchini, chopped into 1-inch chunks
3 medium yellow squash, chopped into 1-inch chunks
4 large tomatoes, roughly diced
1 cup fresh basil leaves, torn
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
Instructions
Wash all produce thoroughly to remove debris
Slice zucchini and squash into uniform 1-inch rounds
Dice tomatoes, retaining all liquid
Mince garlic into a fine paste
Place chopped zucchini, squash, and tomatoes into the slow cooker
Drizzle with olive oil and top with minced garlic
Cover tightly and cook on low for 6 hours
Stir in fresh basil 5 minutes before serving
Notes
Ensure vegetable chunks are uniform in size to guarantee even cooking. You can garnish with a splash of balsamic glaze or a sprinkle of feta cheese before serving if desired.
- Prep Time: 15
- Cook Time: 360
- Category: Trending
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 4g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
