I think I could eat zucchini with tomatoes just about every day, especially since cooking them in the slow cooker makes it such an easy and inexpensive side dish. Using a mandolin makes slicing the zucchini go a lot more quickly; I got mine at the grocery store for about $6 which is probably one of the best $6 I’ve ever spent. I was able to slice through all the zucchini in less than a minute per courgette.
I ended up using canned diced tomatoes for this because I wanted the tomatoes be almost a sauce. I did consider baking this but…ugh. Oven. No thanks! It’s still way too hot for that if I can avoid it whenever possible.
One thing about this dish that made me giggle with glee is that the mozzarella and Parmesan turned orange thanks to the tomatoes. Yeah, I’m easily amused. 🙂
I actually used the leftovers from this for my snack at work to which I got several comments as people walked by. I love talking to people about food and recipes and cooking and ingredients…. it just makes me happy. Especially if I can either get them excited about cooking or if they already share my excitement for food.
- 2 ~ 15oz cans no-salt-added diced tomatoes, undrained
- 1 tsp dried parsley *
- 1 tsp dried oregano *
- 1 tsp dried basil *
- 1 tsp garlic powder *
- ½ tsp dried thyme *
- ½ tsp dried marjoram *
- ½ tsp kosher salt
- ¼ tsp red pepper flakes
- ¼ tsp freshly ground black pepper
- 4 lb zucchini (6-8 small), cut into ¼" slices
- ½ c freshly grated Parmesan
- 8 oz mozzarella, shredded (2 cups)
- In a medium bowl, mix the cans of undrained tomatoes with all of the seasonings.
- Place about ¼ of the tomato mixture in the bottom of a 4- to 5-qt slow cooker. Top with half of the zucchini slices then half of the remaining tomato mixture. Top with half the Parmesan then half the mozzarella. Repeat with the remaining half of the zucchini, remaining tomato mixture, and remaining Parmesan and mozzarella.
- Cover and cook on low 5-6 hours or high 2.5-3 hours.