Fennel and Zucchini Gratin

Fennel and Zucchini Gratin
Makes 6
Prep 25 m
Slow Cook on HIGH for 51/2 hours or LOW for 8 hours



  1. 1 of 4 Coat a 51/2- or 6-quart slow cooker bowl with nonstick cooking spray. Scatter uncooked rice over bottom. In a medium-size bowl, toss zucchini with 1/8 tsp each of the salt and pepper and 2 tbsp of the bread crumbs. Layer half the zucchini over rice.
  2. 2 of 4 In a second medium bowl, toss sliced fennel with remaining 1/8 tsp each of the salt and pepper and remaining 2 tbsp bread crumbs. Layer half over zucchini.
  3. 3 of 4 Remove half the sausage links from their casings and crumble over fennel layer. In a small bowl, toss cheese with cornstarch and scatter half over sausage layer.
  4. 4 of 4 Repeat layering with remaining zucchini, fennel, sausage and cheese. Whisk together chicken broth and mustard and pour into slow cooker. Cover and cook on HIGH for 51/2 hours or LOW for 71/2 to 8 hours. (Keep an eye on slow cooker for last 1/2 hour; if edges of gratin begin to get overly brown, stop cooking.)
Nutrition Information for Fennel and Zucchini Gratin
Servings Per Recipe: 6
Per Serving: 22 g Fat, total, 111 mg chol., 543 kcal cal., 10 g sat. fat, 54 g carb., 7 g fiber, 33 g pro., 1057 mg sodium