Garlicky Crockpot Yellow Squash

Summer squash season is one of my favorite times of the year. I love finding ways to use up all that zucchini and yellow squash without heating up my kitchen. That’s where my crockpot comes in to save the day.

This recipe is perfect for those days when you want a side dish that practically makes itself. You just slice up your squash, toss everything into the crockpot, and let it do its thing. No standing over a hot stove required.

The best part? It’s keto-friendly thanks to the pork rinds instead of breadcrumbs. You get all that buttery, garlicky, cheesy goodness without the carbs. Even my kids will eat their vegetables when they’re cooked this way.

What Kind of Yellow Squash Should I Use?

You can use any variety of yellow squash for this crockpot recipe, whether it’s straightneck or crookneck – both work equally well. Look for squash that’s medium-sized, about 6-8 inches long, since these tend to have the best flavor and texture without being too watery or seedy. Smaller squash will be more tender, while larger ones can sometimes have tougher skin and bigger seeds that you might want to scoop out. When picking out your squash at the store, give them a gentle squeeze to make sure they’re firm with smooth, unblemished skin, and avoid any that feel soft or have wrinkled spots.

Options for Substitutions

This simple side dish is easy to customize based on what you have in your kitchen:

• Yellow squash and zucchini: You can use all yellow squash or all zucchini if that’s what you have on hand. The cooking time stays the same, and the flavor will be just as good.
• Butter: Olive oil or ghee work well as substitutes. Use the same amount, though the flavor will be slightly different – olive oil gives a lighter taste while ghee adds a nutty richness.
• Parmesan or Asiago cheese: Romano, Pecorino, or even sharp cheddar can step in here. Each brings its own flavor profile, but they all melt nicely and add that cheesy goodness.
• Italian seasoning: If you don’t have Italian seasoning, mix together equal parts dried basil, oregano, and thyme. Or just use whatever dried herbs you have – basil alone works great too.
• Pork rinds: For a crunchy topping, try crushed crackers, panko breadcrumbs, or even crushed nuts like almonds or pecans. If you’re keeping it low-carb, stick with the pork rinds or nuts.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot squash is adding too much liquid or not draining the vegetables before serving, since squash releases a lot of water as it cooks – if you end up with a watery dish, simply remove the lid during the last 30 minutes to let excess moisture evaporate.

Overcooking is another common issue that turns your squash into mush, so start checking for doneness around the 3-hour mark on low heat, especially if you’ve sliced your pieces thin.

To get the best flavor, add the Parmesan cheese and pork rinds during the last 30 minutes of cooking instead of at the beginning, which keeps the cheese from becoming rubbery and the pork rinds from getting soggy.

If your squash seems bland, remember that slow cooking can dull flavors, so taste and adjust your seasonings right before serving for a more flavorful side dish.

What to Serve With Crockpot Yellow Squash?

This crockpot yellow squash makes a great side dish for just about any protein you’re cooking up for dinner. It pairs really well with grilled chicken, baked pork chops, or even a simple piece of grilled salmon since the Italian seasoning and garlic flavors complement most main dishes without overpowering them. If you want to make it more of a complete meal, serve it alongside some rice or quinoa to soak up all those buttery, cheesy flavors. You could also add it to a plate with roasted potatoes and your favorite protein for a well-rounded dinner that comes together easily.

Storage Instructions

Store: Keep your leftover crockpot squash in an airtight container in the fridge for up to 3 days. Just know that squash releases more water as it sits, so the texture will be softer than when it’s fresh. It still tastes great though, especially if you drain off any extra liquid before reheating.

Reheat: Warm it up in the microwave for about 1-2 minutes, or heat it in a skillet over medium heat until warmed through. If you want to crisp it up a bit, the skillet method works best. You can also add a fresh sprinkle of Parmesan on top after reheating to brighten up the flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 260-320
• Protein: 8-10 g
• Fat: 22-26 g
• Carbohydrates: 10-13 g

Ingredients

For the base:

• 2 cups zucchini (cut into 1/2-inch thick half-moons)
• 2 cups yellow squash (cut into 1/2-inch thick half-moons)
• 1 1/2 tsp Italian seasoning
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp red pepper flakes

For the topping:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/3 cup Parmesan (freshly grated for a better melt)
• 1/4 cup pork rinds (I use Epic brand for the best crunch)

Step 1: Prepare the Vegetables and Season

• 2 cups zucchini, cut into 1/2-inch thick half-moons
• 2 cups yellow squash, cut into 1/2-inch thick half-moons
• 1 1/2 tsp Italian seasoning
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp red pepper flakes

Cut the zucchini and yellow squash into 1/2-inch thick half-moons and place them directly into your crockpot.

In a small bowl, combine the Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.

Sprinkle this seasoning mixture evenly over the squash and zucchini, tossing gently to distribute the flavors throughout.

I like to use freshly ground pepper here rather than pre-ground—it makes a noticeable difference in the final taste.

Step 2: Add Butter and Cheese, Then Cook

• 3 tbsp butter, cubed
• 1/3 cup Parmesan, freshly grated

Cut the butter into small cubes and scatter them evenly over the seasoned vegetables.

Top with the freshly grated Parmesan cheese, distributing it as evenly as possible—grated Parmesan melts and combines with the butter much better than pre-shredded cheese.

Cover the crockpot and cook on low for 4 to 6 hours, until the squash is tender and the cheese has melted into a creamy coating.

The exact time depends on your crockpot’s intensity, so check around the 4-hour mark.

Step 3: Add Crunch and Serve

• 1/4 cup pork rinds, crushed

Just before serving, crush the pork rinds into bite-sized pieces and sprinkle them over the top of the cooked squash.

I use Epic brand pork rinds because they stay crunchier longer and add a subtle savory depth.

Toss gently to combine, or let guests add their own crunch to taste.

Serve immediately while the pork rinds are still crispy.

Garlicky Crockpot Yellow Squash

Delicious Garlicky Crockpot Yellow Squash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 45 minutes mins

Cook Time 3 hours hrs 25 minutes mins

Total Time 5 hours hrs 12 minutes mins

Servings: 4 servings

Calories: 290

Ingredients Method

Ingredients

  

For the base:

• 2 cups zucchini (cut into 1/2-inch thick half-moons)
• 2 cups yellow squash (cut into 1/2-inch thick half-moons)
• 1 1/2 tsp Italian seasoning
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp red pepper flakes

For the topping:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/3 cup Parmesan (freshly grated for a better melt)
• 1/4 cup pork rinds (I use Epic brand for the best crunch)

Method

 

1. Cut the zucchini and yellow squash into 1/2-inch thick half-moons and place them directly into your crockpot. In a small bowl, combine the Italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Sprinkle this seasoning mixture evenly over the squash and zucchini, tossing gently to distribute the flavors throughout. I like to use freshly ground pepper here rather than pre-ground—it makes a noticeable difference in the final taste.
2. Cut the butter into small cubes and scatter them evenly over the seasoned vegetables. Top with the freshly grated Parmesan cheese, distributing it as evenly as possible—grated Parmesan melts and combines with the butter much better than pre-shredded cheese. Cover the crockpot and cook on low for 4 to 6 hours, until the squash is tender and the cheese has melted into a creamy coating. The exact time depends on your crockpot's intensity, so check around the 4-hour mark.
3. Just before serving, crush the pork rinds into bite-sized pieces and sprinkle them over the top of the cooked squash. I use Epic brand pork rinds because they stay crunchier longer and add a subtle savory depth. Toss gently to combine, or let guests add their own crunch to taste. Serve immediately while the pork rinds are still crispy.