Summer Vegetable Casserole in the Slow Cooker

When your garden is overflowing with zucchini, peppers, and tomatoes, this is the dish to make. It's a versatile casserole that can be easily adapted to your taste and available ingredients. It's a great accompaniment for grilled meats, or turn it into a one-dish meal by adding diced chicken, turkey, or firm tofu. Using a slow cooker keeps the kitchen cool.

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 305 Calories

Ingredients

• 2 eggs
• 6 tablespoons butter
• 1 cup shredded Cheddar cheese
• 1 cup chopped onion
• ¾ cup mayonnaise
• salt and pepper to taste
• ¾ cup bread crumbs
• 1 cup chopped red bell pepper
• 1 pound zucchini, sliced
• 3 medium tomatoes, sliced
• 1 pound yellow squash, sliced

Recipe Instructions

Step 1

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.

Step 2

Add bell pepper and onion to the bowl with the squash, mix, and set aside.

Step 3

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.

Step 4

Cook casserole on Low for 4 hours.