Description
A zucchini squash casserole side dish that you can make in the slow cooker (or stove and oven). It’s got cheddar cheese in it, and it’s really flavorful without any canned soup or breadcrumbs.
Ingredients
Scale
- 1 Tbsp bacon fat
- 1 cup diced onion
- 4 small/medium zucchini (about 1 1/2 pounds), sliced
- 3/4 tsp kosher salt
- 1/2 tsp pepper
- 2 eggs
- 1 cup shredded sharp cheddar cheese
Instructions
- Heat a pan over medium high heat and add in the bacon fat, onion, zucchini, salt and pepper. Saute uncovered until squash is tender and juices have evaporated.
- Transfer mixture to slow cooker. Let cool for 10-15 minutes.
- In a bowl beat the eggs and stir in the cheese. Then stir the mixture into the slow cooker.
- Cover and cook on low for 2-3 hours.
- Serve and enjoy.
Notes
You can also bake this in the oven instead of cooking in the slow cooker. Bake in a greased 9×13 inch dish for 35-45 minutes at 350 degrees F.
My slow cooker has a stovetop function on it so I am able to do step 1 of this recipe in the actual slow cooker.
- Category: Side
- Method: Slow Cooker or Oven