20 Creamy Crockpot Zucchini Recipes Deliciously Easy

Craving creamy comfort food that practically cooks itself? You’ve come to the right place! As zucchini season hits its peak, we’ve gathered the most deliciously easy crockpot recipes that transform this humble vegetable into velvety soups, cheesy casseroles, and dreamy pasta dishes. Get ready to fall in love with your slow cooker all over again—these 20 recipes will make weeknight dinners a breeze!

Crockpot Zucchini and Cheese Casserole

Bursting with garden-fresh flavor, this effortless casserole transforms humble zucchini into creamy comfort. Your slow cooker does all the work while you go about your day. Just layer, set, and forget until dinnertime calls.

Ingredients

– 4 medium firm zucchini, sliced into ¼-inch rounds
– 1 large sweet yellow onion, thinly sliced
– 2 cups sharp cheddar cheese, freshly shredded
– 1 cup rich heavy cream
– ½ cup grated Parmesan cheese, finely shredded
– ¼ cup all-purpose flour
– 3 tablespoons unsalted butter, cubed
– 2 teaspoons garlic powder
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ½ teaspoon kosher salt

Instructions

1. Lightly grease your 6-quart slow cooker with cooking spray.
2. Arrange one-third of the sliced zucchini in an even layer across the bottom.
3. Sprinkle one-third of the sliced onion evenly over the zucchini layer.
4. In a medium bowl, whisk together heavy cream, flour, garlic powder, smoked paprika, black pepper, and kosher salt until completely smooth.
5. Pour one-third of the cream mixture evenly over the zucchini and onion layers.
6. Sprinkle one-third of the shredded cheddar cheese over the cream layer.
7. Dot the surface with one-third of the cubed butter pieces.
8. Repeat steps 2-7 two more times to create three complete layers.
9. Sprinkle the grated Parmesan cheese evenly over the top layer.
10. Cover and cook on LOW heat for 4 hours until zucchini is tender but not mushy.
11. Remove the lid and let rest for 15 minutes before serving to allow the sauce to thicken.
12. Portion into bowls using a large spoon. Perfectly creamy with tender zucchini that holds its shape, this casserole delivers rich cheese flavor with subtle smoky notes. Try topping with crispy breadcrumbs or serving alongside grilled chicken for a complete meal.

Slow Cooker Zucchini Soup with Herbs

Now is the perfect time for this effortless slow cooker soup. Nothing beats coming home to a warm, herb-infused zucchini soup that practically makes itself. Need a comforting meal without the fuss? This is it.

Ingredients

• 4 cups fresh zucchini, roughly chopped
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups rich vegetable broth
• 1/2 cup heavy cream
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 large yellow onion, finely diced and sauté for 5 minutes until translucent.
3. Stir in 2 cloves garlic, minced and cook for 1 minute until fragrant.
4. Transfer the onion and garlic mixture to your slow cooker insert.
5. Add 4 cups fresh zucchini, roughly chopped to the slow cooker.
6. Pour in 4 cups rich vegetable broth until vegetables are fully submerged.
7. Stir in 1 tbsp fresh thyme leaves and 1 tsp fresh rosemary, finely chopped.
8. Season with 1/2 tsp coarse sea salt and 1/4 tsp freshly ground black pepper.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours until zucchini is fork-tender.
10. Carefully blend the soup with an immersion blender until completely smooth, about 2 minutes.
11. Stir in 1/2 cup heavy cream until fully incorporated and heated through.
12. Ladle the soup into bowls and serve immediately. This soup develops even deeper flavor when refrigerated overnight—the herbs meld beautifully with the creamy zucchini base. Try swirling in a dollop of Greek yogurt or topping with crispy croutons for contrasting textures that elevate each spoonful.

Creamy Crockpot Zucchini Alfredo Pasta

Keeping dinner simple doesn’t mean sacrificing flavor. This creamy zucchini alfredo transforms humble ingredients into a luxurious pasta sauce right in your slow cooker.

Ingredients

– 2 medium firm zucchini, thinly sliced
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 3 cloves aromatic garlic, minced
– 4 tablespoons rich unsalted butter
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 8 ounces dried fettuccine pasta
– 2 tablespoons chopped fresh parsley

Instructions

1. Combine thinly sliced zucchini, heavy cream, minced garlic, butter, salt, and pepper in your crockpot.
2. Cook on LOW for 3 hours until zucchini is tender and easily pierced with a fork.
3. Use an immersion blender to puree the mixture until completely smooth and creamy.
4. Stir in freshly grated Parmesan cheese until fully incorporated and sauce thickens slightly.
5. Cook dried fettuccine according to package directions in heavily salted boiling water until al dente.
6. Drain pasta thoroughly, reserving 1/4 cup of starchy pasta water.
7. Add hot pasta to the crockpot with the zucchini alfredo sauce.
8. Toss pasta with sauce, adding reserved pasta water 1 tablespoon at a time if needed to reach desired consistency.
9. Stir in chopped fresh parsley just before serving.
Nothing beats the velvety texture that comes from blending the slow-cooked zucchini directly into the cream base. The sauce clings beautifully to each strand of fettuccine, offering a lighter twist on traditional alfredo with subtle vegetable sweetness. For an elegant presentation, top with extra Parmesan and serve alongside grilled chicken or shrimp.

Easy Crockpot Zucchini and Tomato Stew

When zucchini overflows your garden or market haul, this slow-cooked stew transforms humble vegetables into a deeply satisfying meal. With minimal prep and hands-off cooking, it’s perfect for busy weeknights. We love how the flavors meld together effortlessly in the crockpot.

Ingredients

– 2 tablespoons rich extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 4 medium firm zucchini, sliced into ½-inch rounds
– 2 cups ripe cherry tomatoes, halved
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– 2 cups rich vegetable broth
– ¼ cup chopped fresh basil leaves
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Heat 2 tablespoons of rich extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5 minutes, stirring frequently, until translucent and fragrant.
3. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until golden and aromatic—be careful not to burn it.
4. Transfer the onion and garlic mixture to your crockpot insert.
5. Add 4 medium firm zucchini sliced into ½-inch rounds to the crockpot.
6. Add 2 cups of halved ripe cherry tomatoes to the crockpot.
7. Pour in 1 (28-ounce) can of crushed San Marzano tomatoes.
8. Sprinkle 1 teaspoon of dried oregano and ½ teaspoon of crushed red pepper flakes over the vegetables.
9. Pour 2 cups of rich vegetable broth into the crockpot.
10. Season with 1 teaspoon of coarse sea salt and ½ teaspoon of freshly ground black pepper.
11. Stir all ingredients thoroughly until well combined.
12. Cover and cook on LOW for 6 hours or HIGH for 3 hours until zucchini is tender but not mushy.
13. Stir in ¼ cup of chopped fresh basil leaves just before serving.
14. Ladle the stew into bowls while hot.
A silky, tomato-rich broth envelops tender zucchini that still holds its shape beautifully. The subtle heat from red pepper flakes and freshness of basil make this stew incredibly vibrant. Serve it over creamy polenta or with crusty bread to soak up every last drop.

Slow Cooker Zucchini and Corn Chowder

Just when you need something comforting yet fresh, this chowder delivers. Juicy zucchini and sweet corn create the perfect late-summer meal. It’s all made effortlessly in your slow cooker.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 medium zucchini, chopped into ½-inch pieces
• 3 cups sweet corn kernels (fresh or frozen)
• 4 cups rich chicken broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon fine sea salt
• ¼ cup fresh chopped parsley
• 1 cup shredded sharp cheddar cheese
• 6 slices crispy cooked bacon, crumbled

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a skillet over medium heat for 1 minute.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes until translucent.
3. Stir in 3 cloves of minced garlic and cook for 1 minute until fragrant.
4. Transfer the onion and garlic mixture to your slow cooker insert.
5. Add 4 medium chopped zucchini and 3 cups of sweet corn kernels to the slow cooker.
6. Pour in 4 cups of rich chicken broth and 1 cup of heavy cream.
7. Sprinkle in 1 teaspoon of smoked paprika, ½ teaspoon of freshly cracked black pepper, and 1 teaspoon of fine sea salt.
8. Stir all ingredients until well combined.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
10. Use an immersion blender to partially puree the soup, leaving some chunks for texture.
11. Stir in 1 cup of shredded sharp cheddar cheese until melted and smooth.
12. Ladle into bowls and top with ¼ cup of fresh chopped parsley and 6 slices of crumbled crispy cooked bacon.

Now you’ve got a velvety chowder with pops of sweet corn and tender zucchini. The smoky paprika and crispy bacon add depth to every spoonful. Serve it with crusty bread for dipping into that creamy broth.

Crockpot Zucchini Ratatouille

Crockpot zucchini ratatouille transforms humble summer vegetables into a deeply flavorful, hands-off meal. Combine garden-fresh produce in your slow cooker for a fuss-free dinner that tastes like you spent hours in the kitchen. This vegetarian dish delivers rich Mediterranean flavors with minimal effort.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 4 cloves fresh garlic, minced
– 2 medium firm zucchini, cut into ½-inch chunks
– 1 large glossy eggplant, cut into ¾-inch cubes
– 2 ripe red bell peppers, chopped into 1-inch pieces
– 1 (28-ounce) can crushed San Marzano tomatoes
– 2 teaspoons dried herbes de Provence
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup chopped fresh basil leaves

Instructions

1. Pour 2 tablespoons rich extra virgin olive oil into the bottom of a 6-quart crockpot.
2. Add 1 large thinly sliced yellow onion and 4 cloves minced fresh garlic to the crockpot.
3. Layer 2 medium zucchini cut into ½-inch chunks over the onions.
4. Arrange 1 large eggplant cut into ¾-inch cubes over the zucchini layer.
5. Scatter 2 chopped red bell peppers evenly over the eggplant.
6. Pour 1 can crushed San Marzano tomatoes over all the vegetables.
7. Sprinkle 2 teaspoons dried herbes de Provence, 1 teaspoon coarse kosher salt, and ½ teaspoon freshly cracked black pepper over the tomatoes.
8. Gently stir all ingredients until just combined, being careful not to break down the vegetable pieces too much.
9. Cover and cook on LOW for 6 hours until vegetables are tender but still hold their shape.
10. Stir in ¼ cup chopped fresh basil leaves during the last 15 minutes of cooking.
11. Taste and adjust seasoning if needed before serving.

Meltingly tender vegetables swim in a robust tomato sauce infused with herbal notes from the herbes de Provence. The zucchini and eggplant maintain their structure while becoming wonderfully silky, creating a satisfying texture contrast. Serve over creamy polenta or with crusty bread to soak up every bit of the flavorful sauce, or top with a fried egg for a complete meal.

Cheesy Crockpot Zucchini Bread

Keep your kitchen cool while making this savory quick bread. Crockpot zucchini bread delivers cheesy comfort without heating up your oven. Perfect for busy weeknights or cozy weekends.

Ingredients

– 2 cups grated fresh zucchini, excess moisture squeezed out
– 1 ½ cups all-purpose flour
– 1 cup shredded sharp cheddar cheese
– ¾ cup whole milk
– 2 large farm-fresh eggs
– ¼ cup melted unsalted butter
– 2 tsp baking powder
– 1 tsp garlic powder
– ½ tsp fine sea salt
– ¼ tsp freshly ground black pepper

Instructions

1. Grease a 4-quart slow cooker with butter or cooking spray.
2. In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon garlic powder, ½ teaspoon fine sea salt, and ¼ teaspoon freshly ground black pepper until fully combined.
3. Add 2 cups grated fresh zucchini and 1 cup shredded sharp cheddar cheese to the dry ingredients, tossing gently to coat.
4. In a separate bowl, beat 2 large farm-fresh eggs until frothy, about 1 minute.
5. Pour ¾ cup whole milk and ¼ cup melted unsalted butter into the beaten eggs, whisking continuously.
6. Combine wet and dry ingredients, stirring just until no dry flour remains—do not overmix.
7. Transfer the batter to the prepared slow cooker, spreading it evenly with a spatula.
8. Cover and cook on HIGH for 2–2 ½ hours, until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean.
9. Turn off the slow cooker and let the bread rest for 15 minutes before slicing.
This bread emerges moist with tender zucchini shreds throughout and a golden, cheesy crust. The sharp cheddar adds a savory depth that pairs wonderfully with soups or stands alone as a satisfying snack. For extra flair, slice thick and toast until crisp-edged.

Slow Cooker Zucchini and Chicken Curry

Grab your slow cooker for this effortless weeknight solution that transforms simple ingredients into a deeply satisfying meal. Golden turmeric and aromatic spices meld together while you go about your day, creating a fragrant curry that requires minimal hands-on time. Tender chicken and fresh zucchini absorb all those complex flavors during the gentle simmering process.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
– 2 medium zucchini, sliced into ½-inch thick half-moons
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp freshly grated ginger
– 2 tbsp golden turmeric powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– ½ tsp cayenne pepper
– 1 (14 oz) can full-fat coconut milk
– 1 cup rich chicken broth
– 2 tbsp fresh lime juice
– ¼ cup chopped fresh cilantro
– 1 tsp coarse sea salt

Instructions

1. Place chicken chunks in the bottom of your 6-quart slow cooker.
2. Layer zucchini slices evenly over the chicken.
3. Scatter diced onion, minced garlic, and grated ginger across the vegetables.
4. Sprinkle turmeric, cumin, smoked paprika, cayenne, and sea salt directly over the ingredients.
5. Pour coconut milk and chicken broth evenly over everything without stirring.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
7. Stir in fresh lime juice just before serving to brighten flavors.
8. Garnish with chopped cilantro for a fresh herbal finish.

Serve this curry over fluffy basmati rice to soak up the vibrant yellow sauce. The zucchini maintains a slight bite while the chicken becomes meltingly tender in the creamy coconut broth. For extra texture, top with toasted coconut flakes or serve with warm naan bread for dipping into the richly spiced liquid.

Crockpot Zucchini Lasagna Rolls

Sick of traditional lasagna but craving those comforting Italian flavors? These Crockpot zucchini lasagna rolls deliver all the cheesy, saucy goodness without the pasta. They’re perfect for busy weeknights when you want a hands-off, satisfying meal that practically cooks itself.

Ingredients

– 4 medium firm zucchini, sliced lengthwise into ¼-inch thick strips
– 1 lb lean ground beef, browned and drained
– 15 oz rich ricotta cheese
– 1 large farm-fresh egg, lightly beaten
– ½ cup freshly grated Parmesan cheese
– 2 cups shredded whole milk mozzarella cheese
– 24 oz jarred robust marinara sauce
– 2 tbsp rich extra virgin olive oil
– 2 cloves aromatic garlic, minced
– 1 tsp dried Italian seasoning
– ½ tsp finely ground black pepper
– ½ tsp kosher salt

Instructions

1. Brush both sides of each zucchini strip with rich extra virgin olive oil.
2. Heat a grill pan over medium-high heat until droplets of water sizzle immediately.
3. Grill zucchini strips for 2 minutes per side until they develop visible grill marks but remain pliable.
4. Transfer grilled zucchini to a plate and let cool completely to room temperature, about 10 minutes.
5. In a large mixing bowl, combine 1 lb browned lean ground beef, 15 oz rich ricotta cheese, 1 beaten farm-fresh egg, ½ cup freshly grated Parmesan cheese, 2 minced aromatic garlic cloves, 1 tsp dried Italian seasoning, ½ tsp finely ground black pepper, and ½ tsp kosher salt.
6. Mix the filling ingredients thoroughly until fully incorporated and uniform in texture.
7. Spread ½ cup of robust marinara sauce evenly across the bottom of a 6-quart slow cooker.
8. Lay one grilled zucchini strip flat on a clean work surface.
9. Spoon 2 tablespoons of the meat and cheese filling along one end of the zucchini strip.
10. Roll the zucchini strip tightly around the filling, creating a compact cylinder.
11. Place the rolled zucchini seam-side down in the slow cooker.
12. Repeat the rolling process with remaining zucchini strips and filling, arranging them in a single layer in the slow cooker.
13. Pour remaining robust marinara sauce evenly over all the zucchini rolls.
14. Sprinkle 2 cups shredded whole milk mozzarella cheese uniformly over the sauce-covered rolls.
15. Cover the slow cooker and cook on LOW heat for 4 hours until the cheese is fully melted and bubbly.
16. Let the lasagna rolls rest for 15 minutes before serving to allow the filling to set.
The tender zucchini wraps around the savory filling while maintaining just enough structure, creating layers of creamy ricotta, seasoned beef, and tangy marinara in every bite. Serve these rolls over creamy polenta or alongside crusty garlic bread to soak up the extra sauce.

Spicy Crockpot Zucchini and Black Bean Chili

Perfect for chilly evenings, this hearty chili comes together effortlessly in your slow cooker. Packed with plant-based protein and vibrant vegetables, it delivers bold flavor with minimal effort.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, freshly minced
• 2 medium zucchini, chopped into ½-inch cubes
• 1 red bell pepper, seeded and diced
• 2 (15-ounce) cans plump black beans, rinsed and drained
• 1 (28-ounce) can fire-roasted diced tomatoes
• 2 cups robust vegetable broth
• 2 tablespoons smoky chili powder
• 1 teaspoon earthy ground cumin
• ½ teaspoon spicy cayenne pepper
• 1 teaspoon coarse kosher salt
• Fresh cilantro leaves for garnish

Instructions

1. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Sauté 1 large finely diced yellow onion for 5 minutes until translucent and fragrant.
3. Add 4 cloves freshly minced garlic and cook for 1 minute until aromatic but not browned.
4. Transfer the onion and garlic mixture to your crockpot insert.
5. Add 2 medium zucchini chopped into ½-inch cubes and 1 diced red bell pepper to the crockpot.
6. Pour in 2 cans rinsed plump black beans and 1 can fire-roasted diced tomatoes with their juices.
7. Add 2 cups robust vegetable broth, 2 tablespoons smoky chili powder, 1 teaspoon earthy ground cumin, ½ teaspoon spicy cayenne pepper, and 1 teaspoon coarse kosher salt.
8. Stir all ingredients thoroughly until well combined.
9. Cover and cook on HIGH for 3 hours or LOW for 6 hours until vegetables are tender but not mushy.
10. Ladle the chili into bowls and garnish generously with fresh cilantro leaves.

Just spooned into bowls, this chili boasts a thick, spoon-coating texture with tender zucchini chunks that hold their shape. The black beans provide creamy contrast to the spicy, tomato-rich broth, making it perfect for topping with avocado slices or scooping up with crusty bread.

Slow Cooker Zucchini and Mushroom Risotto

Unbelievably creamy without constant stirring, this hands-off risotto delivers restaurant-quality results from your slow cooker. Using arborio rice’s natural starches creates that signature velvety texture while seasonal vegetables add earthy depth. Perfect for busy weeknights when you want impressive flavor with minimal effort.

Ingredients

– 1 ½ cups arborio rice
– 4 cups rich chicken broth
– 2 medium fresh zucchini, diced
– 8 oz earthy cremini mushrooms, sliced
– 1 sweet yellow onion, finely chopped
– 3 cloves aromatic garlic, minced
– ½ cup dry white wine
– ½ cup grated parmesan cheese
– 2 tbsp extra virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 tbsp fresh parsley, chopped

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 sweet yellow onion and cook for 4 minutes until translucent, stirring frequently.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 8 oz sliced cremini mushrooms and cook for 6 minutes until browned and moisture evaporates.
5. Transfer mushroom mixture to a 6-quart slow cooker.
6. Add 1 ½ cups arborio rice to the slow cooker without rinsing to preserve starch content.
7. Pour in ½ cup dry white wine and stir to coat the rice evenly.
8. Add 2 medium diced zucchini, 1 tsp kosher salt, and ½ tsp freshly ground black pepper.
9. Pour 4 cups rich chicken broth over all ingredients without stirring.
10. Cover and cook on HIGH for 2 hours or until rice is tender but still slightly firm.
11. Stir in ½ cup grated parmesan cheese until fully incorporated and creamy.
12. Let stand uncovered for 10 minutes to thicken to proper risotto consistency.
13. Garnish with 2 tbsp fresh chopped parsley before serving.

Finished risotto boasts a luxuriously creamy texture with distinct grains of rice. The earthy mushrooms and fresh zucchini create a satisfying vegetarian main or elegant side dish. For extra richness, top with additional parmesan shavings and a drizzle of truffle oil just before serving.

Crockpot Zucchini and Potato Gratin

Savor this effortless layered vegetable dish that transforms humble ingredients into creamy comfort. Simply slice, layer, and let your slow cooker work its magic while you tackle other tasks. You’ll love how the zucchini stays tender yet firm against the soft potatoes.

Ingredients

– 2 large russet potatoes, peeled and thinly sliced
– 3 medium zucchini, sliced into ¼-inch rounds
– 1 cup heavy cream, rich and velvety
– ½ cup grated Parmesan cheese, sharp and nutty
– 1 teaspoon garlic powder, aromatic and savory
– 1 teaspoon dried thyme, earthy and fragrant
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter, cut into small pieces

Instructions

1. Lightly grease the inside of your 6-quart slow cooker with cooking spray. 2. Arrange one-third of the potato slices in an even layer on the bottom. 3. Top with one-third of the zucchini slices in a single layer. 4. Sprinkle one-third of the garlic powder, thyme, salt, and pepper over the vegetables. 5. Repeat layers twice more, ending with zucchini. 6. Pour the heavy cream evenly over the entire layered vegetable mixture. 7. Scatter the grated Parmesan cheese across the top surface. 8. Dot the surface with small pieces of unsalted butter. 9. Cover and cook on LOW for 6 hours until potatoes are fork-tender and top is golden. 10. Let rest uncovered for 15 minutes before serving to allow the cream to thicken. What emerges is a beautifully textured gratin where the zucchini maintains slight firmness against the meltingly soft potatoes. The creamy Parmesan sauce clings to each slice, creating layers of savory comfort that pair wonderfully with roasted chicken or stand alone as a vegetarian main.

Herbed Crockpot Zucchini and Rice Pilaf

Whip up this effortless herbed zucchini and rice pilaf when you need a hands-off side dish that delivers big flavor. Your crockpot does all the work, melding fresh zucchini with aromatic herbs and fluffy rice into a satisfying pilaf. It’s the perfect solution for busy weeknights when you want a wholesome dish without the fuss.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large sweet yellow onion, finely diced
– 2 cloves fragrant garlic, minced
– 3 medium firm zucchini, quartered and sliced
– 1 ½ cups long-grain white rice, rinsed
– 3 cups rich vegetable broth
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 teaspoons dried oregano
– 1 teaspoon dried thyme
– ¼ cup freshly chopped parsley

Instructions

1. Pour 2 tablespoons rich extra virgin olive oil into the bottom of your crockpot.
2. Add 1 large sweet yellow onion, finely diced, and 2 cloves fragrant garlic, minced, to the crockpot.
3. Turn the crockpot to high heat and cook the onion and garlic for 15 minutes, stirring once halfway through, until the onion is translucent and fragrant.
4. Add 3 medium firm zucchini, quartered and sliced, to the crockpot and stir to combine with the onion and garlic.
5. Tip: Sautéing the aromatics first deepens the flavor base of your pilaf.
6. Stir in 1 ½ cups long-grain white rice, rinsed, ensuring it’s evenly distributed with the vegetables.
7. Pour in 3 cups rich vegetable broth, then add 1 teaspoon fine sea salt, ½ teaspoon freshly cracked black pepper, 2 teaspoons dried oregano, and 1 teaspoon dried thyme.
8. Stir all ingredients thoroughly to combine and submerge the rice in the broth.
9. Cover the crockpot and cook on high for 1 hour and 45 minutes, or until the rice is tender and has absorbed most of the liquid.
10. Tip: Avoid lifting the lid during cooking to prevent steam loss and ensure even rice texture.
11. Turn off the crockpot and stir in ¼ cup freshly chopped parsley until well incorporated.
12. Let the pilaf rest, covered, for 10 minutes to allow the flavors to meld and any residual liquid to be absorbed.
13. Tip: Fluff the rice gently with a fork before serving to keep the grains separate and light.
Zesty herbs and tender zucchini shine in this pilaf, with the rice achieving a perfectly fluffy yet distinct texture. Serve it alongside grilled chicken or stir in some crumbled feta for a creamy twist that complements the earthy notes.

Slow Cooker Zucchini and Sausage Casserole

Even the busiest weeknights deserve a comforting meal that practically cooks itself. This hearty casserole layers savory sausage with tender zucchini in your slow cooker for minimal effort and maximum flavor. Set it in the morning and come home to a complete dinner ready to serve.

Ingredients

– 1 pound mild Italian sausage, casings removed
– 2 medium zucchini, sliced into ¼-inch thick rounds
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup long-grain white rice
– 2 cups rich chicken broth
– 1 cup shredded sharp cheddar cheese
– ½ cup heavy cream
– 2 tablespoons extra virgin olive oil
– 1 teaspoon dried oregano
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon crushed red pepper flakes

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound mild Italian sausage, breaking it apart with a wooden spoon, and cook for 6-8 minutes until browned and crumbled.
3. Stir in 1 large thinly sliced yellow onion and cook for 4-5 minutes until translucent and softened.
4. Add 3 cloves minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Transfer the sausage mixture to a 6-quart slow cooker, spreading it evenly across the bottom.
6. Layer 2 medium zucchini sliced into ¼-inch rounds over the sausage mixture in an even single layer.
7. Sprinkle 1 cup long-grain white rice evenly over the zucchini layer.
8. Pour 2 cups rich chicken broth and ½ cup heavy cream over the rice, ensuring all grains are submerged.
9. Season with 1 teaspoon dried oregano, ½ teaspoon freshly ground black pepper, and ¼ teaspoon crushed red pepper flakes, distributing evenly.
10. Cover and cook on LOW for 6 hours until rice is tender and liquid is absorbed.
11. Sprinkle 1 cup shredded sharp cheddar cheese over the top, cover, and cook for 15 more minutes until melted and bubbly.
12. Let rest for 10 minutes before serving to allow the casserole to set properly. The creamy rice forms a rich base that contrasts beautifully with the firm zucchini and savory sausage. For a fresh twist, top with chopped parsley or serve alongside a crisp green salad to cut through the richness.

Crockpot Zucchini and Carrot Medley

Busy weeknights demand effortless meals that don’t skimp on flavor. This slow-cooked vegetable medley delivers exactly that, transforming simple ingredients into a comforting side dish with minimal hands-on work. Just toss everything in your crockpot and let it do the heavy lifting while you tackle your day.

Ingredients

– 2 medium firm zucchini, sliced into 1/2-inch rounds
– 3 large sweet carrots, peeled and cut into 1/2-inch coins
– 1 small yellow onion, thinly sliced
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon aromatic garlic powder
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup savory vegetable broth

Instructions

1. Combine sliced firm zucchini, sweet carrot coins, and thinly sliced yellow onion in your 4-quart crockpot.
2. Drizzle with rich extra virgin olive oil and toss thoroughly to coat all vegetables evenly.
3. Sprinkle aromatic garlic powder, coarse kosher salt, and freshly cracked black pepper over the vegetables.
4. Pour savory vegetable broth into the crockpot, distributing it around the edges.
5. Cover and cook on LOW heat for 3 hours until carrots are fork-tender but still hold their shape.
6. Tip: For crisper vegetables, reduce cooking time to 2.5 hours and check doneness with a fork.
7. Tip: Avoid stirring during cooking to prevent vegetables from becoming mushy.
8. Carefully transfer the cooked vegetables to a serving dish using a slotted spoon.
9. Tip: Reserve the cooking liquid to drizzle over the vegetables for extra moisture and flavor.

Just tender enough to melt in your mouth yet maintaining a satisfying bite, this medley boasts sweet carrot notes balanced by zucchini’s mild freshness. The gentle garlic infusion creates a comforting aroma that fills your kitchen. Serve it alongside grilled chicken for a complete meal, or spoon it over fluffy quinoa for a vegetarian delight that feels both wholesome and indulgent.

Easy Crockpot Zucchini and Lentil Stew

A hearty, hands-off stew that transforms humble ingredients into a satisfying meal. Anxious weeknights meet their match with this dump-and-go crockpot creation that simmers unattended while you tackle life. All you need is 15 minutes of prep for hours of flavorful reward.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves aromatic garlic, minced
• 4 medium firm zucchini, chopped into ½-inch chunks
• 1 cup dry brown lentils, rinsed
• 1 (28-ounce) can fire-roasted diced tomatoes with juices
• 4 cups robust vegetable broth
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon coarse kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons fresh lemon juice
• ¼ cup chopped fresh parsley

Instructions

1. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5 minutes, stirring frequently, until translucent and fragrant.
3. Stir in 3 cloves minced aromatic garlic and cook for 1 minute until golden but not browned.
4. Transfer the onion-garlic mixture to your crockpot insert using a rubber spatula to capture all the flavorful oil.
5. Add 4 medium chopped zucchini, 1 cup rinsed brown lentils, and the entire can of fire-roasted diced tomatoes with juices.
6. Pour in 4 cups robust vegetable broth, ensuring all ingredients are fully submerged.
7. Season with 1 teaspoon smoked paprika, ½ teaspoon crushed red pepper flakes, 1 teaspoon coarse kosher salt, and ½ teaspoon freshly cracked black pepper.
8. Stir all ingredients thoroughly until well combined and spices are evenly distributed.
9. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until lentils are tender but not mushy.
10. Stir in 2 tablespoons fresh lemon juice and ¼ cup chopped fresh parsley just before serving.

Just before serving, the lemon juice brightens the earthy lentils while the parsley adds fresh contrast. Juicy zucchini chunks hold their shape against the creamy lentil backdrop, creating dynamic texture in every spoonful. Jazz up bowls with crusty bread for dipping or top with grated Parmesan for extra richness.

Slow Cooker Zucchini and Beef Stir-Fry

Savor this effortless slow cooker meal that transforms simple ingredients into a deeply satisfying dinner. Simply toss everything in your cooker and let it work its magic while you tackle your day. You’ll return to tender zucchini and savory beef in a rich, flavorful sauce that tastes far more complex than its minimal effort suggests.

Ingredients

– 1.5 lbs lean ground beef
– 2 medium firm zucchini, sliced into ½-inch rounds
– 1 large sweet yellow onion, thinly sliced
– 3 cloves fresh garlic, minced
– ½ cup rich beef broth
– ¼ cup full-bodied soy sauce
– 2 tbsp smooth rice vinegar
– 1 tbsp freshly grated ginger
– 1 tbsp toasted sesame oil
– 1 tsp aromatic chili flakes
– 2 tsp cornstarch
– 2 tbsp cold water
– 2 tbsp sliced green onions for garnish

Instructions

1. Brown 1.5 lbs lean ground beef in a large skillet over medium-high heat for 5-7 minutes until no pink remains, breaking it into small crumbles with a wooden spoon.
2. Transfer the browned beef to your slow cooker, draining any excess grease first for a cleaner final dish.
3. Add 2 medium firm zucchini sliced into ½-inch rounds, 1 large sweet yellow onion thinly sliced, and 3 cloves fresh garlic minced to the slow cooker.
4. In a small bowl, whisk together ½ cup rich beef broth, ¼ cup full-bodied soy sauce, 2 tbsp smooth rice vinegar, 1 tbsp freshly grated ginger, 1 tbsp toasted sesame oil, and 1 tsp aromatic chili flakes until fully combined.
5. Pour the sauce mixture over the beef and vegetables in the slow cooker, stirring gently to coat everything evenly.
6. Cover and cook on LOW for 5 hours or HIGH for 2.5 hours until zucchini is tender but still holds its shape.
7. In a separate small bowl, create a slurry by mixing 2 tsp cornstarch with 2 tbsp cold water until completely smooth with no lumps.
8. Stir the cornstarch slurry into the slow cooker during the last 15 minutes of cooking to thicken the sauce to a glossy consistency.
9. Garnish with 2 tbsp sliced green onions just before serving for fresh color and flavor.Layer this savory stir-fry over fluffy jasmine rice to soak up every drop of the rich, umami-packed sauce. The zucchini maintains a pleasant firmness against the tender beef crumbles, creating satisfying textural contrast. For a complete meal, serve alongside steamed edamame or crisp cucumber salad to balance the hearty flavors.

Crockpot Zucchini and Spinach Dip

Most dips require constant stirring, but this creamy crockpot version practically makes itself. Minimal prep leads to maximum flavor, making it perfect for busy weeknights or casual gatherings. Just layer, set, and forget until you’re ready to dig in.

Ingredients

– 2 medium fresh zucchini, shredded and squeezed dry
– 5 oz fresh baby spinach leaves
– 8 oz full-fat cream cheese, softened to room temperature
– 1 cup high-quality sour cream
– 1 cup freshly grated Parmesan cheese
– 1/2 cup finely chopped sweet yellow onion
– 2 cloves aromatic garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp coarse kosher salt
– 1/4 tsp freshly ground black pepper

Instructions

1. Place shredded zucchini and fresh spinach in the bottom of a 4-quart crockpot.
2. Add softened cream cheese, sour cream, and grated Parmesan directly over the vegetables.
3. Sprinkle chopped onion, minced garlic, smoked paprika, kosher salt, and black pepper evenly across the surface.
4. Cover with the crockpot lid and cook on LOW heat for 2 hours without stirring initially to allow flavors to meld.
5. After 2 hours, remove the lid and stir vigorously until all ingredients are fully combined and creamy.
6. Replace the lid and continue cooking on LOW for another 30 minutes until the dip is bubbly around the edges.
7. Switch the crockpot to WARM setting and serve directly from the insert. Creamy with subtle vegetal sweetness from the zucchini and earthy depth from the spinach, this dip maintains perfect texture for hours. Consider serving it alongside crispy pita chips or as a surprising topping for grilled chicken.

Slow Cooker Zucchini and Chickpea Curry

Warm, comforting, and packed with flavor, this slow cooker curry transforms humble ingredients into a satisfying meal. Perfect for busy weeknights when you want dinner ready without the fuss. Just toss everything in the cooker and let it work its magic.

Ingredients

– 2 tablespoons fragrant coconut oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons vibrant curry powder
– 1 teaspoon earthy ground cumin
– 1/2 teaspoon fiery cayenne pepper
– 4 medium firm zucchini, chopped into 1-inch chunks
– 2 (15-ounce) cans plump chickpeas, drained and rinsed
– 1 (14-ounce) can rich coconut milk
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 cup robust vegetable broth
– 1 teaspoon coarse kosher salt
– 1/2 cup fresh cilantro leaves, roughly chopped
– Cooked basmati rice for serving

Instructions

1. Heat 2 tablespoons fragrant coconut oil in a large skillet over medium-high heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5 minutes until translucent and fragrant.
3. Stir in 4 cloves minced fresh garlic and 1 tablespoon freshly grated ginger, cooking for 1 minute until aromatic.
4. Add 2 tablespoons vibrant curry powder, 1 teaspoon earthy ground cumin, and 1/2 teaspoon fiery cayenne pepper, toasting for 30 seconds to deepen flavors.
5. Transfer the spiced onion mixture to your slow cooker insert.
6. Add 4 medium chopped zucchini, 2 cans drained chickpeas, 1 can rich coconut milk, 1 can fire-roasted diced tomatoes, 1 cup robust vegetable broth, and 1 teaspoon coarse kosher salt to the slow cooker.
7. Stir all ingredients until thoroughly combined, ensuring the zucchini is submerged in liquid.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours until zucchini is tender but not mushy.
9. Stir in 1/2 cup fresh chopped cilantro just before serving.
10. Serve immediately over cooked basmati rice.

Velvety coconut milk creates a luxurious sauce that clings to every bite of tender zucchini and firm chickpeas. The curry powder delivers warm, complex notes that deepen during the slow cooking process. For a textural contrast, top with crispy roasted chickpeas or serve alongside warm naan bread for dipping.

Creamy Crockpot Zucchini and Garlic Mash

This creamy mash transforms humble zucchini into a luxurious side dish. The slow cooker method intensifies the garlic flavor while keeping everything hands-off. You’ll get silky texture with minimal effort.

Ingredients

– 3 pounds fresh zucchini, sliced into 1-inch rounds
– 8 large garlic cloves, peeled and smashed
– 1/2 cup rich heavy cream
– 4 tablespoons unsalted butter, cubed
– 1/2 cup freshly grated Parmesan cheese
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons fresh chives, finely chopped

Instructions

1. Place 3 pounds of sliced zucchini and 8 smashed garlic cloves into your crockpot.
2. Cook on HIGH for 2 hours or until zucchini is completely tender when pierced with a fork.
3. Drain all accumulated liquid from the crockpot using a colander—this prevents watery mash.
4. Transfer the cooked zucchini and garlic to a food processor.
5. Add 1/2 cup heavy cream, 4 tablespoons cubed butter, and 1/2 cup grated Parmesan.
6. Blend on high speed for 1 minute until completely smooth and creamy.
7. Season with 1 teaspoon sea salt and 1/2 teaspoon black pepper, then pulse to combine.
8. Taste and adjust seasoning if needed—the Parmesan adds saltiness, so be careful.
9. Stir in 2 tablespoons chopped fresh chives by hand to maintain their bright color.
10. Serve immediately while warm for the best texture and flavor.

Our creamy zucchini mash has a velvety texture that holds its shape beautifully. The slow-roasted garlic provides deep, mellow flavor without sharpness. Try it as a low-carb alternative to mashed potatoes or spread on crusty bread for an elegant appetizer.

Summary

Joyful cooking awaits with these 20 creamy crockpot zucchini recipes! Perfect for busy home cooks, they deliver delicious comfort with minimal effort. We hope you find some new family favorites—give them a try and let us know which ones you love most in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these easy, tasty dishes too!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.