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1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
1/2 cup bread crumbs
2 tablespoons melted butter
Fresh parsley for garnish (optional)
Directions
1. Layer the sliced zucchinis, yellow squashes, and onions in the slow cooker.
2. In a mixing bowl, combine the heavy cream, cheddar cheese, Parmesan cheese, minced garlic, salt, and pepper. Mix well.
3. Pour the cream and cheese mixture over the vegetables in the slow cooker, ensuring they are evenly coated.
4. Cover and cook on low for 4-5 hours or until the vegetables are tender.
5. About 30 minutes before serving, mix the bread crumbs with the melted butter and sprinkle this mixture over the top of the vegetables in the slow cooker.
6. Replace the cover and continue to cook for the remaining 30 minutes.
7. Once done, garnish with fresh parsley if desired and serve warm.
Variations & Tips
For a different twist, try adding a layer of thinly sliced potatoes or sweet potatoes for extra heartiness. If you have picky eaters, you can substitute the heavy cream with a lower-fat option and use a mild cheese like mozzarella. For a gluten-free version, use gluten-free bread crumbs. Feel free to add cooked bacon bits or a dash of nutmeg to the cream mixture for an extra burst of flavor.
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