Veggie Ragout


1 cup yellow squash

1 cup zucchini

2 tablespoons parmesan cheese or nutritional yeast for a vegan dish

2 tablespoons butter (we use vegan)

½ teaspoon garlic powder

½ teaspoon Italian seasoning

a pinch of salt and pepper



Wash zucchini and squash, and cut into small squares.

Toss into the slow cooker and sprinkle with Italian seasoning, sea salt, pepper and garlic powder.

Top veggies with butter, cut into cubes, and grated parmesan.

Cover and cook on low for approximately 3 hours.

One comment

  1. Jaime Truesdale · March 5, 2018

    For as much as I enjoy cooking, and have for a long time, this is one gadget I’ve never owned. I *did* have a tiny little flat one for a while, though. My mom used to have one of the box variety, but I’m not sure if she uses it any longer or not. I should probably think about picking one up so this article will be useful when I do that. I especially like the 6-sided kind!


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