Recipe Review: Slow Cooker zucchini lasagna

I’m trying to make more of an effort to incorporate seasonal, fresh veggies into our meals daily. Right now zucchini is plentiful where we live. We have so many cute little farm stands around here too. Most of them have a little cash box, prices marked and whatever has been picked that day. So as I’m driving home from running errands or the pool I can just grab whatever I see that I could use that evening. This morning we grabbed a dozen pickling cucumbers (which I’ll share later) and a few zucchini. I recently saw Slow Cooker Zucchini Lasagna in my Kraft Food & Family magazine so I figured I would give it a try.

The recipe was pretty easy to follow and I didn’t have to change much. It said to cut zucchini lengthwise in 1/4 inch thick slices which I really, really struggled with 😬 🤣 My zucchini were long and not perfectly shaped so I couldn’t get nice long, even slices. So after mangling one, I peeled a little bit off 2 sides of the other 2 and then cut them in half vertically. Then I sliced them horizontally, so the slices were nice and fairly thin but not as long. The zucchini were supposed to be tossed in a bag with corn starch. I would recommend only doing half at a time because the corn starch really sticks to the pieces it falls on and doesn’t spread too much. I added about 2 extra tablespoons to make sure I got all the slices. I followed the directions step by step and cooked on low for about 5 hours. I removed the insert and let stand for about 20 minutes but it would have set better if I waited a bit longer.

I liked it way more than I expected. It was really good and full of flavor. My family enjoyed it as well, minus my 8 year old who was adamant he wouldn’t like it the minute he heard the word zucchini. You can’t please them all right?!! This is certainly one I will save and make again, maybe next time my son makes me mad 😜

Recipe link is below, let me know if you give it a try!