Delicious Crockpot Veggies (0 pt!)
I tried this recipe this weekend and it was very good, both as a stand-alone veggie dish, or served with pasta as a chunky sauce. Hope you like it, too!
I tried this recipe this weekend and it was very good, both as a stand-alone veggie dish, or served with pasta as a chunky sauce. Hope you like it, too!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Spray crockpot with Olive Oil pam, then add in all ingredients, stirring to mix.
- Cook on low for 6 hours.
- This is good warm or cold.
Canned stewed tomatoes dictate the moisture level and structural integrity of this slow-cooker vegetable blend, releasing enough liquid during a six-hour low-heat cycle to break down the surrounding zucchini without requiring added water or stock. Because slow cookers trap steam inside the vessel, water-dense squashes like zucchini tend to soften past the point of crisp-tender retention, creating a soft, jammy consistency that behaves more like a sauce than a traditional side dish.
Allowing the cooked mixture to sit overnight in the refrigerator fundamentally alters its character, as the acid in the tomatoes and the vinegar from the Italian dressing thoroughly penetrate the cellular walls of the onion and squash. This resting period mutes raw edges and concentrates the natural sugars, yielding a cold-storage asset that can be tossed directly with warm pasta or spooned over toasted grains without additional heating. When adapting this method for varying sodium restrictions or alternative sweetening preferences, substitute the prepared dressing with a balanced house blend of red wine vinegar and neutral oil while maintaining the three-to-one ratio of acid to sweetener.
