Loading
Advanced Search

Slow Cook Eggplant Zucchini Parmesan Recipe

Ingredients
  • 1 whole eggplant , peeled and cut into 1 inch cubes
  • 1 zucchini , cut into 1 inch cubes (medium)
  • 1 onions , cut into thin wedges (medium)
  • 1 1/2 cups Sauce, spaghetti, low sodium
  • 3/4 cup grated parmesan cheese, low sodium , divided
Directions
1 In a 3 1/2- or 4-quart slow cooker combine eggplant, zucchini, onion, spaghetti sauce, and 1/2 cup Parmesan cheese.

2 Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. Sprinkle each serving with additional Parmesan cheese. Serve hot.

Dietary Exchanges

1/4 Fat, 1/2 Other Carbohydrate, 1 Vegetable

Similar Recipes
Eggplant Parmesan
Eggplant Parmesan
parmesan cheese
garlic
eggplant
tomatoes
a few leaves of fresh basil
Zucchini Parmesan Bread
Zucchini Parmesan Bread
all purpose flour
zucchini
butter
buttermilk
onion
Eggplant Parmigiana
Eggplant Parmigiana
Tomato Sauce
parmesan cheese
celery
olive oil
flour
More Similar Recipes
Loading
Advanced Search

Slow Cook Eggplant Zucchini Parmesan Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2025 Tecstra Systems, All Rights Reserved, RecipeTips.com