Zucchini and Feta Slow Cooker Bake
A creamy, cheesy Mediterranean-inspired dish with shredded zucchini and crumbled feta, slow-cooked to develop deep flavor without added carbs. This mediterranean-inspired slow cooker (vegetarian, keto) ready in about 165 minutes pairs Shredded zucchini, Crumbled feta cheese, Shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 6, 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
- 4 cups Shredded zucchini
- 1 cup Crumbled feta cheese
- 1 cup Shredded mozzarella cheese
- 2 cloves Minced garlic
- 1 tsp Dried oregano
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: In a large bowl, combine 4 cups shredded zucchini (with excess water squeezed out), 1 cup crumbled feta cheese, 1 cup shredded mozzarella cheese, 2 cloves minced garlic, 1 tsp dried oregano, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly distributed and the zucchini is fully coated.
- Step 2: Transfer the mixture to the slow cooker, spreading it into an even layer about 2 inches thick.
- Step 3: Cover and cook on low for 2.5 hours, or until the cheese is melted, the zucchini is tender when pierced, and the edges are slightly golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini and Feta Slow Cooker Bake take to make?
Total time is about 165 minutes (15 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini and Feta Slow Cooker Bake?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded zucchini from drying out.
Can I substitute ingredients in Zucchini and Feta Slow Cooker Bake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini and Feta Slow Cooker Bake for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini and Feta Slow Cooker Bake vegetarian?
Yes — this recipe is tagged vegetarian, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
