Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, February 10, 2014


1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1/2 cup seeded and diced red bell pepper
2 garlic cloves, minced
1 cup 1-inch cut pieces asparagus
8 large eggs
1/2 cup grated fontina cheese
1/2 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh Italian parsley, minced
1 tsp salt
1 tsp freshly ground black pepper

Saute the zucchini, yellow squash, bell pepper, and garlic together in a medium skillet until tender. Transfer the sauteed veggies to a crock pot or slow cooker.  Add the remaining ingredients; mix thoroughly to combine.

Place lid on cooker and cook on low 4 to 6 hours or on high 2 to 3 hours.

Yield: 6 servings

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