Zucchini Eggplant Casserole is rated
based on 63 votes.
Slow Cooker Size
Slow cookers lend themselves well to cooking casseroles. One of the best
things about it is that you donít have to constantly tend to the
casserole for fear of it drying out or burning. This slow cooker
casserole is made from courgette, squash and eggplant.
The courgette and eggplant casserole makes a great side dish and an
excellent vegetarian main dish. The added cheese adds to the protein,
and if you use whole wheat bread crumbs to top the casserole they add
even more protein. Also, the nature of the dish makes it pretty low in
calories and very high in fiber.
1 lb (500g)courgette squash
1 lb (500g)eggplant
1 lb (500g)potatoes
2green bell pepper
2 cupschopped tomatoes
Ĺ teaspoonwhite sugar
salt and pepper
fresh parsley, chopped
grated or shredded
Oil and preheat a covered slow cooker to low heat.
Rinse all the vegetables. Peel the potatoes and eggplant (you can use a
potato peeler for this). Cut the courgette squash, the eggplant, and the
potatoes into slices 1 cm thick. You may have to cut the eggplant
slices in half to make them conform more to the size of the courgette.
Remove the stem, the seeds and membrane from the bell peppers and
coarsely chop them. Peel and crush the garlic cloves. Chop the tomatoes.
Peel and thinly slice the onions.
In a small medium sized bowl, mix together the sugar, the garlic and the
tomatoes and set them aside for a few minutes. In another bowl, mix
together the courgette squash, the eggplant, the green bell peppers and
Put about ⅓ to ľ of the onions in the bottom of the slow cooker and
add a layer of the squash, eggplant, pepper and potato mixture, using
the same ratio. Youíre going to make 3 or 4 layers depending on the
width of your slow cooker.
Add some of the tomato mixture that you set aside to the top of the
vegetables. Add salt and pepper to your liking, and sprinkle some of the
parsley and dill on top. Drizzle some of the olive oil over the top.
Now, start over and make another identical layer, and continue until you
have used all of the vegetables and tomato mixture. You should end up
with the olive oil being the last thing you add for now.
Cover the slow cooker and cook on low for about 6 hours. Remove the lid
and add the shredded mozzarella cheese. If it looks like itís going to
be too much cheese, hold some back and you can use it to garnish the
dish during meal time. Replace the lid and cover on low another 2 hours.
While you are adding the mozzarella cheese, it would be a good idea to
check the tenderness of the eggplant. If it is not yet tender, cook the
recipe on high the last 2 hours instead of on low.
When itís time to serve the slow cooker courgette eggplant casserole, you
can garnish it with any leftover mozzarella and herbs, or you can add
some parmesan cheese to it.