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Recipes: Slow Cooker Zucchini Soup

Spring is about two-thirds over – the perfect time to put the finishing touches on one’s garden. One of the all-purpose vegetables you might want to consider planting is zucchini.

zucchinis are really good for you
zucchinis are really good for you
Not only good for you, but delicious, too

While not often considered as a premiere food source of antioxidants, zucchini can provide you with unique amounts of antioxidant nutrients, including the carotenoids lutein and zeaxanthin. Zucchini contains very little overall fat (only ½ gram per cup), the fat it contains (mostly stored in its edible seeds) is unique in composition and includes omega-3s, monounsaturates and medium chain fats.

Zucchini is also an excellent source of copper and manganese. Additionally, it is a very good source of vitamin C, magnesium, dietary fiber, phosphorus, potassium, folate, vitamin B6, and vitamin K, vitamin B1, zinc, omega-3 fatty acids, niacin, vitamin B2, pantothenic acid, calcium, iron, choline, and protein.

Think of all the health benefits your family will be receiving when you serve them a hearty bowl of this slow cooker zucchini soup.


  • 1 ½ pounds sweet Italian sausage
  • 2 pounds ½ - inch pieces celery
  • 2 pounds zucchini, cut into ½ - inch slices
  • 2 (28 ounce) cans diced tomatoes
  • 2 green bell peppers, cut into ½ - inch slices
  • 1 cup chopped onion
  • 2 teaspoon salt
  • 1 teaspoon white sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • ¼ teaspoon garlic powder
  • 6 tablespoons grated Parmesan cheese, or to taste


  1. Heat a large skillet over medium-high heat.
  2. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes.
  4. Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
  5. Cook on Low for 4 to 6 hours.
  6. Garnish each serving with 1 tablespoon Parmesan cheese.

Serves 6

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