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Slow Cooker Recipes > Vegetable Recipes

Courgette and Eggplant Slow Cooker Casserole

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Zucchini Eggplant Casserole is rated / 5 based on votes.

Print Recipe
Preparation time: 20 minutes
Slow Cooker Size 3.5L+
Serves: 4-6
Cooking time: 2 hours on HIGH setting then 6 hours on LOW.

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.


  • 450g (1lb) of courgette squash
  • 450g (1lb) of eggplant
  • 450g (1lb) of potatoes
  • 2 green bell peppers
  • 5 garlic cloves
  • 2 cups of tomatoes
  • Ĺ teaspoon of white sugar
  • 2 onions
  • salt and pepper
  • 2 tablespoons of fresh parsley
  • 2 teaspoons of fresh dill
  • ľ cup of olive oil
  • 2 cups of shredded mozzarella
  • parmesan cheese, grated or shredded


  1. Oil and preheat a covered slow cooker to low heat.
  2. 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.
  3. 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 the potatoes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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