20 Delicious Crockpot Zucchini Recipes for Busy Cooks

Just when you thought your zucchini harvest couldn’t get any more exciting, we’ve gathered 20 mouthwatering crockpot recipes that transform this summer squash into effortless meals. Whether you’re craving cozy soups, hearty casseroles, or family-friendly dinners, these slow cooker creations will save you time while delivering incredible flavor. Get ready to fall in love with your crockpot all over again—let’s dive into these delicious zucchini dishes!

Crockpot Zucchini and Tomato Stew

Let’s transform those late-summer veggies into a cozy, hands-off meal. Load up your Crockpot with zucchini and tomatoes for a stew that practically cooks itself—perfect for busy weeknights.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 medium zucchini, sliced into ½-inch rounds
• 4 cups diced tomatoes (canned or fresh)
• 1 cup vegetable broth
• 1 tsp dried oregano
• ½ tsp red pepper flakes (adjust to taste)
• Salt and black pepper (to season)
• ¼ cup chopped fresh basil

Instructions

1. Pour olive oil into the Crockpot insert.
2. Add diced onion and minced garlic to the oil.
3. Layer zucchini rounds evenly over the onion and garlic.
4. Pour diced tomatoes and vegetable broth over the zucchini.
5. Sprinkle dried oregano, red pepper flakes, salt, and black pepper evenly over the top.
6. Cover the Crockpot with the lid.
7. Cook on HIGH for 3 hours or on LOW for 6 hours, until zucchini is tender but not mushy.
8. Stir in chopped fresh basil just before serving.

A velvety, tomato-rich broth hugs tender zucchini slices in every spoonful. Serve it over creamy polenta or with crusty bread for dipping—it’s comfort in a bowl.

Slow Cooker Zucchini Parmesan

Skip the restaurant bill and make this cozy classic at home. Seriously—your slow cooker does all the work while you kick back. Slice, layer, and let it bubble into cheesy, veggie-packed perfection.

Ingredients

• 2 large zucchinis, sliced into 1/4-inch rounds (no need to peel)
• 24 oz jar marinara sauce (or your favorite store-bought brand)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup Italian-seasoned breadcrumbs
• 1 large egg, beaten (helps breading stick)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Slice zucchinis into 1/4-inch rounds using a sharp knife or mandoline for even thickness.
2. Beat 1 large egg in a shallow bowl until fully combined.
3. Pour 1 cup Italian-seasoned breadcrumbs into a separate shallow dish.
4. Dip each zucchini round into the beaten egg, letting excess drip off.
5. Coat the egg-dipped zucchini in breadcrumbs, pressing gently to adhere.
6. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
7. Pan-fry breaded zucchini in batches for 2–3 minutes per side until golden brown.
8. Spread 1/2 cup marinara sauce evenly across the bottom of a 6-quart slow cooker.
9. Layer half of the fried zucchini rounds over the sauce in a single layer.
10. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan over the zucchini.
11. Repeat layers with remaining sauce, zucchini, mozzarella, and Parmesan.
12. Season the top with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
13. Cover and cook on LOW for 4 hours or until zucchini is tender and cheese is bubbly.
14. Let rest uncovered for 10 minutes before serving to allow layers to set.

Just imagine pulling apart those tender zucchini layers soaked in rich marinara. Juicy, herb-kissed, and loaded with gooey cheese—it’s a veggie twist on comfort food that even picky eaters will devour. Try scooping it over garlic bread or stuffing it into a hoagie roll for a next-level sandwich.

Easy Crockpot Zucchini Soup

You need this creamy zucchini soup in your life. Your crockpot does all the work while you get cozy. Yes, it’s that simple—dump, set, and forget for maximum flavor with minimal effort.

Ingredients

• 4 medium zucchinis, chopped into 1-inch chunks (about 6 cups)
• 1 yellow onion, diced (or sweet onion for milder flavor)
• 3 cloves garlic, minced (about 1 tbsp)
• 4 cups vegetable broth (use chicken broth for richer taste)
• 1/2 cup heavy cream (sub coconut milk for dairy-free)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste after blending)
• 1/2 tsp black pepper (freshly cracked preferred)
• 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Add chopped zucchini, diced onion, and minced garlic to your crockpot.
2. Pour in vegetable broth until ingredients are fully submerged.
3. Drizzle olive oil over the vegetables and broth.
4. Season with salt, black pepper, and red pepper flakes if using.
5. Stir all ingredients gently to combine evenly.
6. Cover crockpot and cook on HIGH for 3 hours or LOW for 6 hours.
7. Check that zucchini is fork-tender—it should pierce easily with no resistance.
8. Turn off crockpot and carefully transfer hot mixture to a blender.
9. Blend on high speed for 60-90 seconds until completely smooth and creamy.
10. Return blended soup to crockpot and stir in heavy cream until fully incorporated.
11. Heat on WARM setting for 15 minutes to meld flavors without boiling.
12. Ladle soup into bowls and serve immediately.

Outrageously silky with a subtle sweetness from the slow-cooked zucchini. The cream adds luxurious richness without heaviness. Top with crispy croutons or fresh herbs for contrasting texture.

Zucchini and Chicken Crockpot Casserole

Craving comfort food without the kitchen chaos? This zucchini and chicken crockpot casserole delivers maximum flavor with minimal effort. Chop, dump, and let your slow cooker work its magic while you tackle your day.

Ingredients

• 2 lbs boneless, skinless chicken breasts (or thighs for richer flavor)
• 4 medium zucchinis, sliced into ½-inch rounds (about 6 cups)
• 1 yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 cup chicken broth (low-sodium preferred)
• 1 cup heavy cream (or half-and-half for lighter option)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional for heat)
• Salt and black pepper to taste

Instructions

1. Season 2 lbs chicken breasts generously with salt and black pepper on all sides.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Sear chicken for 3-4 minutes per side until golden brown (chicken will not be fully cooked).
4. Transfer seared chicken to your crockpot insert.
5. Add 4 sliced zucchinis, 1 diced yellow onion, and 3 minced garlic cloves around the chicken.
6. Pour 1 cup chicken broth and 1 cup heavy cream evenly over the ingredients.
7. Sprinkle 1 tsp dried oregano, 1 tsp dried basil, and ½ tsp red pepper flakes over the mixture.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken shreds easily.
9. Remove chicken and shred using two forks (tip: slightly cool for easier handling).
10. Return shredded chicken to the crockpot and stir to combine.
11. Sprinkle 1 cup mozzarella and ½ cup Parmesan cheese over the top.
12. Cover and cook on HIGH for 15-20 minutes until cheese is melted and bubbly.
13. Let rest for 10 minutes before serving (tip: allows sauce to thicken naturally).

Serve this creamy casserole over rice or with crusty bread for soaking up the savory sauce. The zucchini maintains a slight bite while the chicken becomes incredibly tender in the rich, cheesy broth. Sprinkle fresh basil on top for a bright finish that cuts through the richness perfectly.

Herbed Crockpot Zucchini and Potatoes

Brace yourself for the easiest side dish that basically cooks itself. This herbed zucchini and potato combo transforms humble veggies into a flavor-packed masterpiece with zero effort. Just dump everything in your crockpot and let the magic happen.

Ingredients

– 2 large zucchinis, sliced into ½-inch rounds (don’t cut too thin or they’ll turn mushy)
– 4 medium russet potatoes, peeled and cubed into 1-inch pieces (uniform size ensures even cooking)
– 1 medium yellow onion, thinly sliced
– 3 tablespoons olive oil (or any neutral oil)
– 2 teaspoons dried oregano
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– ½ teaspoon smoked paprika
– 1 teaspoon salt
– ½ teaspoon black pepper
– 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Combine zucchini rounds, cubed potatoes, and sliced onion in a 6-quart slow cooker.
2. Drizzle olive oil evenly over the vegetables.
3. Sprinkle dried oregano, garlic powder, dried thyme, smoked paprika, salt, and black pepper directly onto the vegetables.
4. Use clean hands or a large spoon to toss everything until all vegetables are evenly coated with oil and seasonings.
5. Cover the slow cooker with its lid and cook on HIGH for 3 hours or LOW for 6 hours.
6. After 2 hours on HIGH or 4 hours on LOW, carefully remove the lid and stir the vegetables to redistribute.
7. Check for doneness by piercing a potato cube with a fork—it should slide through easily without resistance.
8. Transfer the cooked vegetables to a serving dish using a slotted spoon to drain excess liquid.
9. Garnish with freshly chopped parsley before serving.

Hearty and herb-infused, this dish delivers tender potatoes that hold their shape alongside zucchini that melts in your mouth. The smoked paprika adds a subtle smokiness that pairs perfectly with grilled chicken or steak. For a complete meal, top with a fried egg or mix into cooked quinoa for a vegetarian power bowl.

Slow Cooker Zucchini Lasagna

Tired of watery zucchini lasagna? This slow cooker version delivers perfect layers every time. Transform your weeknight dinner with minimal effort and maximum flavor.

Ingredients

– 2 large zucchinis, sliced lengthwise into 1/4-inch strips (pat dry with paper towels)
– 1 lb ground Italian sausage (or ground beef for variation)
– 1 yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 24 oz jar marinara sauce (no sugar added preferred)
– 15 oz ricotta cheese
– 1 large egg
– 2 cups shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– Cooking spray

Instructions

1. Spray your 6-quart slow cooker insert with cooking spray.
2. Brown 1 lb ground Italian sausage in a skillet over medium-high heat for 6-8 minutes, breaking it into small pieces.
3. Add 1 diced yellow onion to the skillet and cook for 4 minutes until translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 24 oz marinara sauce and 1 tsp dried oregano, then simmer for 3 minutes.
6. In a separate bowl, mix 15 oz ricotta cheese, 1 large egg, 1/2 cup grated Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
7. Spread 1/2 cup meat sauce evenly across the bottom of the slow cooker.
8. Arrange a single layer of zucchini strips over the sauce, slightly overlapping.
9. Spread 1/3 of the ricotta mixture over the zucchini using a spatula.
10. Sprinkle 1/2 cup mozzarella cheese over the ricotta layer.
11. Repeat the layering process two more times: sauce, zucchini, ricotta, mozzarella.
12. Finish with the remaining meat sauce and 1/2 cup mozzarella cheese.
13. Cover and cook on LOW for 4 hours or HIGH for 2 hours until zucchini is tender.
14. Let rest uncovered for 20 minutes before slicing to prevent soupy texture.

Melted cheeses create gooey layers between tender zucchini and savory sausage. The slow cooking eliminates excess moisture while intensifying the herb flavors. Serve squares with garlic bread for dipping into the rich tomato sauce, or portion into meal prep containers for easy lunches.

Crockpot Zucchini and Beef Stew

Whip up this cozy Crockpot zucchini and beef stew that practically cooks itself. Transform tough chuck roast into fall-apart tender bites with minimal effort. Your future self will thank you for this dump-and-go dinner that’s perfect for busy weeknights.

Ingredients

– 2 lbs beef chuck roast, cubed into 1-inch pieces (trim excess fat)
– 1 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 4 medium zucchini, cut into ½-inch rounds
– 2 cups beef broth (low sodium preferred)
– 1 can (14.5 oz) diced tomatoes, undrained
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1 tsp paprika
– Salt and black pepper to taste

Instructions

1. Pat beef cubes completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear beef cubes in a single layer for 3-4 minutes per side until deeply browned.
4. Transfer seared beef to your Crockpot using tongs, leaving any drippings in the skillet.
5. Add diced onion to the hot skillet and cook for 4-5 minutes until softened and translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Pour in ¼ cup beef broth to deglaze the skillet, scraping up all the browned bits.
8. Transfer the onion-garlic mixture to the Crockpot with the beef.
9. Add zucchini rounds, remaining beef broth, diced tomatoes, and tomato paste to the Crockpot.
10. Sprinkle dried thyme, paprika, salt, and black pepper over the ingredients.
11. Stir everything together until well combined and tomato paste is fully incorporated.
12. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is fork-tender.
13. Taste and adjust seasoning with additional salt and pepper if needed.
14. Ladle the stew into bowls and serve immediately.

Serve this hearty stew over mashed potatoes or crusty bread to soak up the rich tomato broth. The zucchini maintains just enough texture while the beef melts in your mouth. Sprinkle with fresh parsley for a bright finish that cuts through the savory depth.

Zucchini and Corn Crockpot Chowder

Forget slaving over the stove—this creamy chowder practically makes itself. Fire up your crockpot and let the magic happen while you tackle your day. Fresh zucchini and sweet corn create the ultimate cozy bowl that’ll have everyone asking for seconds.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 4 medium zucchinis, chopped into ½-inch pieces
– 3 cups frozen corn kernels (no need to thaw)
– 4 cups vegetable broth (low-sodium preferred)
– 1 cup heavy cream
– 1 tsp smoked paprika
– ½ tsp black pepper
– 1 tsp salt (adjust to taste)
– ½ cup shredded cheddar cheese
– 2 tbsp chopped fresh parsley (or 2 tsp dried)

Instructions

1. Heat olive oil in a skillet over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Transfer onion-garlic mixture to your crockpot insert.
5. Add chopped zucchini and frozen corn to the crockpot.
6. Pour in vegetable broth and stir to combine all ingredients.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
8. After cooking time, stir in heavy cream until fully incorporated.
9. Add smoked paprika, black pepper, and salt, then stir thoroughly.
10. Use an immersion blender to partially blend the chowder, leaving some chunks for texture.
11. Stir in shredded cheddar cheese until melted and smooth.
12. Mix in chopped parsley just before serving.

Grab your biggest spoon for this velvety chowder that balances sweet corn against earthy zucchini. The smoked paprika adds a subtle smokiness that plays beautifully with the creamy base. Serve it in hollowed-out bread bowls for the ultimate cozy meal, or top with extra cheese and crispy bacon bits for serious crunch.

Slow Cooker Zucchini Ratatouille

You won’t believe how this humble veggie medley transforms into silky perfection while you’re busy living your life. Your slow cooker does all the work, melding summer’s bounty into a dish that tastes like sunshine and comfort had a delicious baby. Get ready for ratatouille that’ll make you feel like a kitchen wizard with zero effort.

Ingredients

– 2 medium zucchinis, sliced into ½-inch rounds (no need to peel)
– 1 large eggplant, cubed into 1-inch pieces (salt if bitter)
– 1 red bell pepper, chopped (seeds removed)
– 1 yellow onion, thinly sliced (any color works)
– 3 cloves garlic, minced (more if you’re a garlic lover)
– 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted adds depth)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried thyme (fresh works too)
– ½ tsp red pepper flakes (adjust heat level)
– Salt and black pepper to taste (start with ¾ tsp salt)

Instructions

1. Combine zucchini, eggplant, bell pepper, onion, and garlic in your slow cooker.
2. Pour undrained diced tomatoes over the vegetables.
3. Drizzle olive oil evenly across the mixture.
4. Sprinkle thyme, red pepper flakes, salt, and black pepper over everything.
5. Stir all ingredients until thoroughly combined and coated.
6. Cover slow cooker and cook on LOW for 6 hours or HIGH for 3 hours.
7. Check vegetables for tenderness by piercing with a fork at the 5-hour mark (LOW) or 2.5-hour mark (HIGH).
8. Remove lid and stir gently to redistribute juices when cooking time completes.
9. Let rest uncovered for 10 minutes before serving to allow flavors to meld.
10. Taste and adjust seasoning with additional salt or pepper if needed.

Gloriously tender vegetables swim in a rich, herb-infused tomato broth that’ll have you reaching for seconds. The zucchini and eggplant practically melt on your tongue while maintaining their distinct shapes. Serve this ratatouille over creamy polenta, alongside crusty bread for dipping, or topped with a fried egg for the ultimate cozy meal.

Crockpot Zucchini and Sausage Bake

Perfect for those busy weeknights when you want maximum flavor with minimal effort. Pack your crockpot with zucchini, sausage, and cheese for a comforting bake that practically makes itself. Get ready for a meal that’s hearty, cheesy, and totally hands-off.

Ingredients

• 1 lb Italian sausage, casings removed (or substitute ground turkey for a lighter option)
• 4 medium zucchinis, sliced into ½-inch rounds
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional, for a spicy kick)
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add Italian sausage and cook for 6–8 minutes, breaking it into crumbles with a wooden spoon until browned.
3. Transfer the cooked sausage to the crockpot, leaving any excess grease behind in the skillet.
4. Layer zucchini rounds, diced onion, and minced garlic evenly over the sausage in the crockpot.
5. Pour marinara sauce over the vegetables, ensuring everything is well-coated.
6. Sprinkle dried oregano, red pepper flakes (if using), salt, and black pepper evenly over the top.
7. Cover and cook on LOW for 4 hours or until zucchini is tender but not mushy.
8. Uncover and sprinkle mozzarella and Parmesan cheeses evenly over the bake.
9. Re-cover and cook on HIGH for 15–20 minutes until cheese is melted and bubbly.
10. Let rest for 5 minutes before serving to allow flavors to meld.

Golden and bubbly straight from the crockpot, this bake delivers tender zucchini soaked in savory sausage and tangy marinara. The melted cheese forms a gooey blanket that’s irresistible when scooped over creamy polenta or crusty garlic bread. Leftovers taste even better the next day—if you’re lucky enough to have any.

Zucchini and Mushroom Crockpot Risotto

Overwhelmed by risotto stirring? This creamy zucchini and mushroom version cooks itself in your crockpot. Get restaurant-quality results with zero babysitting required.

Ingredients

• 1 ½ cups Arborio rice
• 8 oz cremini mushrooms, sliced (baby bellas work too)
• 2 medium zucchinis, diced into ½-inch pieces
• 4 cups vegetable broth, warmed
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• 1 tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chopped onion and cook for 4-5 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until golden but not browned.
4. Add sliced mushrooms and cook for 6-7 minutes until they release liquid and brown slightly.
5. Transfer the mushroom-onion mixture to your crockpot insert.
6. Add Arborio rice, diced zucchini, dried thyme, salt, and black pepper to the crockpot.
7. Pour warmed vegetable broth over all ingredients—tip: warm broth helps rice cook evenly.
8. Stir everything together until well combined.
9. Cover and cook on HIGH for 2 hours—don’t peek, as this releases heat and extends cooking time.
10. After 2 hours, check that rice is tender but still slightly firm to the bite.
11. Stir in grated Parmesan cheese until fully melted and creamy.
12. Let stand uncovered for 10 minutes to thicken—this resting period improves texture.

So creamy you’ll swear you stirred for hours, with earthy mushrooms and tender zucchini in every bite. Serve it topped with extra Parmesan and fresh herbs, or fold in cooked chicken for a complete meal. This risotto stays perfectly creamy even as leftovers—if you have any.

Slow Cooker Zucchini and Lentil Curry

Just dump everything in your slow cooker and walk away. This zucchini and lentil curry transforms basic pantry staples into a creamy, spiced masterpiece that practically cooks itself. Get ready for the easiest dinner win of your week.

Ingredients

– 1 cup brown lentils, rinsed
– 2 medium zucchinis, chopped into 1-inch chunks
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (adjust to heat preference)
– 1 (14 oz) can coconut milk
– 1 (14.5 oz) can diced tomatoes
– 2 cups vegetable broth
– 1 tsp salt
– Fresh cilantro for garnish

Instructions

1. Rinse 1 cup brown lentils under cold water until water runs clear.
2. Dice 1 yellow onion into 1/4-inch pieces.
3. Mince 3 cloves garlic using a garlic press or sharp knife.
4. Grate 1 tbsp fresh ginger using a microplane.
5. Chop 2 medium zucchinis into uniform 1-inch chunks for even cooking.
6. Add all chopped vegetables and rinsed lentils to your slow cooker insert.
7. Pour in 2 tbsp olive oil and stir to coat all ingredients evenly.
8. Sprinkle 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper over the vegetables.
9. Add 1 (14 oz) can coconut milk, 1 (14.5 oz) can diced tomatoes with their juices, and 2 cups vegetable broth.
10. Stir everything together until well combined and spices are distributed.
11. Cover and cook on LOW for 6 hours or HIGH for 3 hours until lentils are tender but not mushy.
12. Stir in 1 tsp salt during the last 30 minutes of cooking.
13. Taste and adjust seasoning if needed before serving.
14. Garnish with fresh cilantro leaves.

Hearty zucchini chunks hold their shape while melting into the creamy coconut broth. The lentils soak up all those warm spices, creating a satisfying texture that’s neither too thick nor too thin. Serve over fluffy rice for the ultimate comfort bowl, or scoop it up with naan for a truly immersive experience.

Crockpot Zucchini and Chickpea Stew

Just when you thought your crockpot couldn’t get more magical, this veggie-packed stew enters the chat. Jam-packed with zucchini and chickpeas, it’s the ultimate set-it-and-forget-it meal that actually tastes incredible.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 medium zucchinis, chopped into 1-inch pieces
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (adjust for spice preference)
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Heat olive oil in a skillet over medium-high heat until shimmering.
2. Sauté diced onion for 5-7 minutes until translucent and slightly golden.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Transfer onion and garlic mixture to your crockpot.
5. Add chopped zucchini, drained chickpeas, and crushed tomatoes to the crockpot.
6. Pour in vegetable broth and stir to combine all ingredients.
7. Season with smoked paprika, red pepper flakes, dried oregano, salt, and black pepper.
8. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
9. Check seasoning and adjust salt if needed after cooking.
10. Ladle into bowls and garnish with fresh parsley if desired.

Get ready for tender zucchini that melts in your mouth and chickpeas that soak up all the smoky tomato goodness. The texture is hearty without being heavy, making it perfect for scooping up with crusty bread or serving over fluffy quinoa for a complete meal.

Zucchini and Quinoa Crockpot Pilaf

Zucchini and quinoa unite in this effortless crockpot wonder that practically cooks itself while you conquer your day. Zero fuss required—just dump, set, and forget for a flavor-packed pilaf that’s ready when you are.

Ingredients

– 1 cup quinoa, rinsed well (removes bitter coating) – 2 medium zucchinis, diced into ½-inch cubes (no need to peel) – 1 yellow onion, finely chopped (or sub with red onion for sharper bite) – 2 cloves garlic, minced (use 1 tsp pre-minced jarred garlic for speed) – 2 cups vegetable broth (or chicken broth for richer flavor) – 1 tbsp olive oil (or any neutral oil like avocado) – 1 tsp dried oregano (crush between fingers to release oils) – ½ tsp salt (adjust later if broth is salty) – ¼ tsp black pepper (freshly cracked preferred) – ¼ cup chopped fresh parsley (stems removed, save for garnish)

Instructions

1. Rinse 1 cup quinoa in a fine-mesh strainer under cold water for 1 minute, rubbing grains with fingers until water runs clear. 2. Add rinsed quinoa, 2 diced zucchinis, 1 chopped onion, and 2 minced garlic cloves to a 4-quart or larger crockpot. 3. Pour in 2 cups vegetable broth and 1 tbsp olive oil directly over the ingredients. 4. Sprinkle 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper evenly across the surface. 5. Stir all ingredients with a wooden spoon until fully combined and broth covers the quinoa. 6. Cover crockpot and cook on HIGH for 2–2.5 hours or LOW for 4–5 hours—do not open lid during cooking. 7. Check doneness at earliest time: quinoa should be tender with white spirals visible and liquid fully absorbed. 8. Fluff pilaf gently with a fork to separate grains without mashing zucchini. 9. Fold in ¼ cup chopped fresh parsley until evenly distributed. 10. Let pilaf rest uncovered for 5 minutes before serving to allow steam to escape. With fluffy quinoa pillows and tender zucchini bites, this pilaf balances earthy notes with fresh herb brightness. Wrap leftovers in lettuce cups for a cool lunch, or top with a fried egg to transform it into a hearty breakfast bowl.

Slow Cooker Zucchini and Black Bean Chili

Veggie-packed chili that cooks itself while you live your life. Toss everything in the slow cooker, set it, and forget it. Come home to a cozy, protein-rich meal that tastes like you spent hours in the kitchen.

Ingredients

– 2 medium zucchinis, diced (about 3 cups)
– 2 (15 oz) cans black beans, rinsed and drained (or pinto beans)
– 1 (28 oz) can crushed tomatoes
– 1 large yellow onion, diced
– 3 cloves garlic, minced (or 1 tbsp pre-minced)
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (adjust for spice preference)
– 1 cup vegetable broth
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp salt

Instructions

1. Dice 2 medium zucchinis into 1/2-inch cubes.
2. Dice 1 large yellow onion.
3. Mince 3 cloves of garlic.
4. Add diced zucchini, onion, and minced garlic to the slow cooker insert.
5. Pour in 1 tablespoon of olive oil and toss to coat the vegetables.
6. Add 2 rinsed and drained cans of black beans.
7. Pour in 1 can of crushed tomatoes.
8. Add 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper, and 1 teaspoon of salt.
9. Pour in 1 cup of vegetable broth.
10. Stir all ingredients until well combined.
11. Cover the slow cooker with the lid.
12. Cook on LOW heat for 6-8 hours or on HIGH heat for 3-4 hours.
13. Check the chili after minimum cooking time – zucchini should be tender but not mushy.
14. Ladle the finished chili into bowls.

Rich, smoky flavors meld together while the zucchini keeps its slight bite. Serve it over baked potatoes, scoop it up with tortilla chips, or top with avocado slices for extra creaminess.

Crockpot Zucchini and Turkey Meatballs

Juggling dinner prep? This Crockpot zucchini and turkey meatball recipe delivers maximum flavor with minimal effort. Just dump, set, and forget for a meal that practically cooks itself while you tackle your day. Get ready for tender, juicy meatballs packed with hidden veggies that even picky eaters will devour.

Ingredients

– 1 lb ground turkey (93% lean works best)
– 2 medium zucchinis, grated (about 2 cups packed)
– 1/2 cup breadcrumbs (panko for crispier texture)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 1 large egg (room temperature binds better)
– 2 cloves garlic, minced (or 1 tsp garlic powder)
– 1 tsp dried oregano (or 1 tbsp fresh)
– 1/2 tsp salt (adjust to preference)
– 1/4 tsp black pepper (freshly ground preferred)
– 24 oz jar marinara sauce (any brand you love)
– 1/4 cup water (to thin sauce if needed)

Instructions

1. Grate 2 medium zucchinis using the large holes of a box grater.
2. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
3. Combine 1 lb ground turkey, squeezed zucchini, 1/2 cup breadcrumbs, 1/4 cup Parmesan, 1 egg, 2 minced garlic cloves, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl.
4. Mix ingredients gently with your hands until just combined—overmixing makes tough meatballs.
5. Roll mixture into 1.5-inch balls, placing them on a plate as you work.
6. Pour 24 oz marinara sauce into the bottom of a 6-quart crockpot.
7. Add 1/4 cup water to the empty marinara jar, shake, and pour into crockpot.
8. Arrange turkey meatballs in a single layer in the sauce.
9. Cover crockpot and cook on HIGH for 3 hours or LOW for 5-6 hours.
10. Check meatballs at 2.5 hours on HIGH or 4.5 hours on LOW—they’re done when internal temperature reaches 165°F.
11. Let meatballs rest in the sauce for 10 minutes before serving—this allows them to absorb more flavor.

Ready to serve? These meatballs emerge incredibly tender with a subtle sweetness from the zucchini that balances the savory turkey. The slow cooking creates a rich, infused sauce that clings perfectly to every bite. Serve them over creamy polenta, stuff into crusty sub rolls for meatball sandwiches, or pair with zucchini noodles for a low-carb feast that celebrates the main ingredient twice over.

Zucchini and Spinach Crockpot Frittata

Overnight, your slow cooker becomes the ultimate breakfast hero. Pack this zucchini and spinach frittata before bed, wake up to a protein-packed masterpiece. Seriously, it’s the easiest morning win you’ll ever have.

Ingredients

– 8 large eggs (farm-fresh if possible)
– 1 cup shredded zucchini, squeezed dry (prevents sogginess)
– 2 cups fresh spinach, roughly chopped (or sub kale)
– 1/2 cup shredded cheddar cheese (sharp works best)
– 1/4 cup milk or cream (adds creaminess)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder (adjust to taste)
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Crack 8 large eggs directly into a medium mixing bowl.
2. Pour in 1/4 cup milk and whisk vigorously until fully combined and slightly frothy.
3. Add 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to the egg mixture, whisking to incorporate evenly.
4. Fold in 1 cup shredded zucchini, 2 cups chopped spinach, and 1/2 cup shredded cheddar cheese until evenly distributed.
5. Grease the entire interior of your slow cooker insert with 1 tbsp olive oil, coating all surfaces thoroughly.
6. Pour the egg and vegetable mixture into the prepared slow cooker, spreading it into an even layer with a spatula.
7. Cover and cook on LOW for 3-4 hours until the center is fully set and edges are lightly golden. (Tip: Avoid opening the lid during cooking to maintain consistent temperature.)
8. Check for doneness by inserting a knife into the center—it should come out clean with no wet egg residue.
9. Carefully remove the insert from the slow cooker and let the frittata rest for 5 minutes before slicing. (Tip: Running a knife around the edges first helps with clean removal.)
10. Slice into wedges and serve immediately. (Tip: Leftovers reheat beautifully in the toaster oven for crispy edges.)
Amazingly fluffy with pockets of tender zucchini and melted cheese, this frittata holds its shape perfectly for meal prep. Serve it warm with hot sauce or cool slices straight from the fridge for a quick grab-and-go breakfast.

Slow Cooker Zucchini and Eggplant Caponata

Kickstart your meal prep with this effortless slow cooker sensation. Transform humble veggies into a rich, savory spread that practically cooks itself. Get ready for flavor that develops beautifully while you go about your day.

Ingredients

– 2 medium eggplants, cut into 1-inch cubes (no need to peel)
– 2 medium zucchinis, cut into 1-inch chunks
– 1 large yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– ¼ cup red wine vinegar
– 2 tbsp capers, drained
– ¼ cup olive oil
– 1 tbsp granulated sugar
– 1 tsp red pepper flakes (adjust for desired heat)
– 1 tsp dried oregano
– Salt and black pepper to taste
– 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Combine eggplant, zucchini, onion, garlic, diced tomatoes, red wine vinegar, capers, olive oil, sugar, red pepper flakes, oregano, 1 teaspoon salt, and ½ teaspoon black pepper in your slow cooker.
2. Stir all ingredients thoroughly until evenly coated with oil and seasonings.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours until vegetables are tender but not mushy.
4. Tip: Resist stirring during cooking to maintain vegetable texture and prevent breaking down.
5. After cooking time, uncover and stir gently to combine any separated liquids.
6. Taste and adjust seasoning with additional salt, pepper, or vinegar if needed.
7. Tip: For deeper flavor, let caponata cool completely in the slow cooker before serving.
8. Transfer to serving dish and sprinkle with fresh parsley just before serving.
9. Tip: Store leftovers in airtight container—flavor improves after 24 hours in refrigerator.

Behold the glorious transformation—chunky vegetables meld into a savory-sweet symphony with bright vinegar notes. This caponata shines as a bruschetta topping, pasta sauce, or sandwich spread. The tender-yet-firm texture holds up beautifully against crusty bread or mixed into grain bowls for maximum satisfaction.

Crockpot Zucchini and Bacon Hash

Perfect for busy weeknights, this Crockpot zucchini and bacon hash transforms simple ingredients into a hearty meal. Pack your slow cooker with crisp bacon, tender zucchini, and savory seasonings—then let it work its magic while you tackle your day. You’ll love how the flavors meld into a comforting, fuss-free dish that’s ready when you are.

Ingredients

• 6 slices thick-cut bacon, chopped (for crispy texture)
• 4 medium zucchinis, diced into ½-inch cubes
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika (adds depth)
• ½ tsp black pepper
• ¼ tsp salt (adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 4 large eggs (optional, for serving)

Instructions

1. Heat a large skillet over medium-high heat for 2 minutes until hot.
2. Add chopped bacon and cook for 6–8 minutes, stirring occasionally, until crispy and browned.
3. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon bacon drippings in the skillet.
4. Add olive oil to the skillet with the bacon drippings and heat for 30 seconds.
5. Sauté chopped onion for 4–5 minutes, stirring frequently, until translucent and lightly golden.
6. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Combine cooked bacon, sautéed onion-garlic mixture, diced zucchini, smoked paprika, black pepper, and salt in a 6-quart slow cooker.
8. Toss everything gently with a spatula to coat evenly with seasonings.
9. Cover and cook on LOW for 3 hours or on HIGH for 1.5 hours, until zucchini is tender but not mushy.
10. Stir the hash once halfway through cooking to ensure even doneness.

Mouthwatering and satisfying, this hash boasts tender zucchini with crispy bacon bits in every bite. Serve it topped with fried eggs for a protein boost, or spoon it over toast for a rustic brunch. The smoky paprika and savory notes make it a versatile dish that’s equally great for dinner or lazy weekend mornings.

Zucchini and Sweet Potato Crockpot Curry

Ready to transform your slow cooker into a flavor powerhouse? Rethink weeknight dinners with this hands-off curry that practically cooks itself. Grab your crockpot and let’s build layers of cozy spice and creamy texture.

Ingredients

– 2 medium zucchinis, chopped into 1-inch chunks (don’t peel)
– 1 large sweet potato, peeled and cubed into 1-inch pieces
– 1 yellow onion, diced (or red onion for sharper flavor)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 can (13.5 oz) coconut milk, full-fat for creamier texture
– 1 cup vegetable broth
– 2 tbsp curry powder
– 1 tsp turmeric
– 1/2 tsp cayenne pepper (reduce to 1/4 tsp for milder heat)
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 cup frozen peas
– Fresh cilantro for garnish

Instructions

1. Heat olive oil in a skillet over medium-high heat until shimmering.
2. Sauté diced onion for 4-5 minutes until translucent and lightly golden.
3. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Transfer onion mixture to your crockpot insert.
5. Add cubed sweet potato and zucchini chunks to the crockpot.
6. Sprinkle curry powder, turmeric, cayenne, and salt evenly over the vegetables.
7. Pour in coconut milk and vegetable broth, stirring gently to combine.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours until sweet potatoes are fork-tender.
9. Stir in frozen peas during the last 15 minutes of cooking.
10. Taste and adjust seasoning if needed before serving.

Zesty and velvety, this curry hugs your spoon with tender vegetables swimming in aromatic coconut broth. The sweet potatoes melt into the sauce while zucchini keeps its gentle bite. Serve over jasmine rice or scoop straight from the bowl with nawn for the ultimate cozy meal.

Summary

Looking for easy, healthy meals? These 20 crockpot zucchini recipes are perfect for busy days. From soups to casseroles, there’s something for everyone! Try your favorites and let us know which ones you love in the comments below. Don’t forget to share this roundup on Pinterest so other home cooks can enjoy these delicious dishes too!