Cauliflower & Zucchini Stew with Lemon Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, vegetable-forward stew featuring cauliflower, zucchini, and lemon-thyme broth, simmered to perfection for a refreshing Whole30 dinner. This mediterranean-inspired slow cooker (whole30, vegetarian) ready in about 270 minutes pairs cut into florets cauliflower, medium, diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, cut into florets cauliflower
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, diced yellow onion
• 2 cloves, minced garlic
• 1, zested and juice of lemon
• 1 tbsp, chopped fresh thyme
• 3 cups chicken broth
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Place 2 cups cauliflower florets, 2 medium sliced zucchini rounds, 1 medium diced yellow onion, and 2 minced garlic cloves into a slow cooker.
2. Step 2: Stir in 3 cups chicken broth, 1 tsp sea salt, 1/2 tsp black pepper, 1 tbsp chopped fresh thyme, and the zest and juice of 1 lemon, ensuring all vegetables are submerged.
3. Step 3: Cook on LOW for 4 hours until cauliflower is tender but not mushy and zucchini has softened.
4. Step 4: Remove lid and gently stir to distribute lemon zest and thyme, then let cook uncovered for 15 minutes to allow broth to thicken slightly.
5. Step 5: Taste and adjust seasoning with additional salt or pepper if needed before serving, ensuring broth has a bright, citrusy aroma.