Slow Cooked Zucchini in Tomato and Olive Sauce

Mouad Qanir

I’m Mouad, the voice behind Moroccan Foodie—a platform bringing Moroccan flavors to your table. With Chef Bouchra Louarde, we share authentic recipes, expert tips, product reviews, and global dishes with a Moroccan twist.

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Ever come home craving something warm, rustic, and flavorful—but without the chaos of a million prep steps or exotic ingredients you can’t pronounce? Yeah, same here.

This Slow Cooked Zucchini dish is your no-fuss, all-flavor answer. It’s a gentle simmer of garden-fresh zucchini, crushed tomatoes, and briny olives, slowly melding into a velvety sauce that hugs each bite like an old friend. We gave it a Moroccan soul—with just a whisper of ras el hanout, olive oil that sings, and a few pantry staples you already have.

Whether you’re eating solo with crusty bread or serving a dinner party, this dish delivers richness without effort, depth without dairy, and comfort without compromise. And yep—it’s totally plant-based.

Why You’ll Love This Recipe Slow Cooked Zucchini

• Set it and forget it. Just toss everything in your slow cooker and go live your life.
• It’s naturally vegan and gluten-free, but you’d never guess—it’s that satisfying.
• Moroccan twist, global taste. With hints of North African spice and classic Mediterranean ingredients, it’s unlike any zucchini dish you’ve tried.
• Perfect for make-ahead. Even better the next day, and freezer-friendly too.
• One-pot magic. Less mess, more flavor. Your kitchen stays clean, your meal stays winning.

This recipe is part of our Zucchini Recipe Cluster. You might also love our Stuffed Zucchini – Authentic Flavor-Packed and the tangy Zucchini Chermoula Salad.
Don’t forget to check our Pillar Guide to 18 Best Zucchini Recipes for more flavor-packed inspiration.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 4–6 hours (on low)
• Total Time: ~6 hours
• Servings: 4
• Calories per serving: 160 kcal

Ingredients for Slow Cooked Zucchini in Tomato & Olive Sauce

To make this slow cooked zucchini melt-in-your-mouth delicious, here’s what you’ll need:

• 4 medium zucchinis, sliced into thick ½-inch rounds
• 1 can (14 oz) crushed tomatoes – choose a brand with minimal added sugar
• 1 small yellow onion, thinly sliced for sweetness and depth
• 3 cloves garlic, minced – no shortcuts here
• ½ cup green olives, preferably cracked-style or Castelvetrano, halved
• 3 tablespoons Moroccan extra virgin olive oil – or your best-quality olive oil
• ½ teaspoon ras el hanout – this optional Moroccan spice blend brings warmth
• ½ teaspoon sea salt – adjust to taste
• ¼ teaspoon freshly ground black pepper
• Pinch of red chili flakes – for subtle heat (optional)
• Fresh herbs for garnish – chopped flat-leaf parsley or mint

Ingredient Notes

• Zucchini: Choose firm, medium-sized zucchini with glossy skin. Too large = too seedy.
• Tomatoes: Crushed tomatoes offer texture; avoid watery purees unless you want a thinner sauce.
• Olives: Moroccan-style cracked green olives add authenticity, but kalamata or even black olives can work.

What Is Ras el Hanout? (Moroccan Foodie)

Looking for swaps?

Check the next section for substitutions and variations, especially if you’re out of ras el hanout or prefer different herbs.

How to Make Slow Cooked Zucchini in Tomato & Olive Sauce

This is a true set-it-and-forget-it dish, with just a few minutes of prep and a big reward at the end. Here’s how to make it:

Step-by-Step Instructions

1. Prep your base.
   Lightly grease the bottom of your slow cooker with a touch of olive oil. Add the sliced zucchini, onions, and garlic in layers—don’t worry about being perfect, they’ll soften into each other.
2. Add flavor layers.
   Pour the crushed tomatoes over the vegetables, followed by the olives. Drizzle olive oil on top. Sprinkle in ras el hanout, salt, pepper, and chili flakes.
3. Give it a soft stir.
   Mix just enough to distribute the spices evenly—don’t over-stir or you’ll break up the zucchini too early.
4. Let it do its thing.
   Cover and cook on low for 4 to 6 hours. By hour 4, the zucchini should be tender and the sauce rich and slightly thickened. For firmer texture, stop closer to 4 hours; for ultra-soft, go full 6.
5. Taste and adjust.
   Before serving, taste for salt and adjust as needed. If the sauce feels too tangy, a pinch of sugar balances it out nicely.
6. Serve and savor.
   Ladle into shallow bowls, garnish with fresh parsley or mint, and serve warm. It pairs beautifully with warm crusty bread, rice, or couscous.

Storage Tip

This dish gets even better after resting overnight. Store leftovers in an airtight container in the fridge for up to 4 days—or freeze for up to 3 months.

Can I cook this on high heat instead of low?

You can, but it’s not ideal. Zucchini cooked on high tends to become mushy and watery. Slow and low is the key to deep flavor and perfect texture.

Nutrition Information (Per Serving)

Here’s the estimated nutrition breakdown per serving (based on a 4-serving yield):

• Calories: 160 kcal
• Total Fat: 11g
  • Saturated Fat: 1.5g
• Carbohydrates: 13g
  • Fiber: 3g
  • Sugars: 5g (from tomatoes and onions)
• Protein: 2g
• Cholesterol: 0mg
• Sodium: 460mg (can vary based on olives and salt)

Nutritional Value of Zucchini (Healthline)

Nutrition Notes:

• This recipe is naturally low in calories and high in fiber, perfect for plant-based eaters and those following a Mediterranean or DASH-style diet.
• To reduce sodium, rinse olives before adding or use low-sodium crushed tomatoes.
• Adding chickpeas will increase protein and fiber significantly.

Mediterranean Diet Overview (Harvard School of Public Health)

Tips & Tricks for Slow Cooking Zucchini Like a Pro

Zucchini might seem simple, but when slow-cooked, it behaves very differently than when grilled or stir-fried. Here’s how to get the best flavor and texture every single time:

Slow Cooking Zucchini: What You Need to Know

• Avoid over-stirring.
  Stirring too often breaks down the zucchini and turns the sauce watery. Let it sit and cook low and slow—trust the process.
• Layer strategically.
  Put onions and garlic near the bottom where the heat concentrates. Zucchini in the middle. Olives and tomatoes on top—it helps the moisture distribute evenly.
• Skip the salt at first (optional).
  If you’re worried about sogginess, add the salt in the last hour of cooking. Salt draws water out of zucchini fast.
• Finish with flavor.
  A drizzle of fresh olive oil at the end—or even a squeeze of lemon—brightens the dish and adds a fresh top note.
• Let it rest.
  Like a stew, this dish gets better with time. Give it at least 15 minutes to rest uncovered before serving.

Pro Moroccan Tip

Want more Moroccan depth? Add a pinch of ground coriander or cumin in the last hour of cooking. It complements the ras el hanout beautifully without overwhelming the base.

Substitutions & Variations: Make It Yours

Cooking is personal, and this dish is super adaptable. Whether you’re out of something or want to tailor it to your taste or diet, here’s how to remix it without losing its soul.

Ingredient Swaps

• Zucchini → Yellow squash:
  Practically interchangeable. Yellow squash has a slightly sweeter taste and softer skin, but works beautifully in this recipe.
• Green olives → Kalamata or black olives:
  If Moroccan-style olives aren’t available, go for pitted kalamata or even plain black olives. Just rinse if too salty.
• Ras el hanout → Ground cumin + cinnamon pinch:
  A quick DIY blend to mimic Moroccan warmth without the full spice mix.
• Crushed tomatoes → Fresh chopped or canned diced:
  If using fresh tomatoes, simmer them briefly with olive oil before adding to the slow cooker.

Flavor Variations

• Add chickpeas in the last hour for a hearty, protein-packed version.
• Sprinkle with vegan parmesan or feta before serving for a Mediterranean twist.
• Toss in chopped preserved lemon (just ½ tsp!) for an authentic Moroccan pop.
• Make it spicy: Stir in harissa paste or cayenne during the final hour.

Dietary Tweaks

• Vegan & gluten-free by default.
  Just double-check your canned ingredients for added sugars or preservatives.
• Keto-friendly option:
  Skip the tomatoes and use roasted red peppers for a lower-carb base. Add more olive oil and serve with cauliflower rice.

Can I turn this into a full meal?

Absolutely. Just add a can of drained chickpeas or cubed tofu in the last 30 minutes, and serve over couscous, rice, or quinoa for a satisfying one-bowl dinner.

Final Thoughts: Let Slow-Cooked Simplicity Win You Over

If you’ve ever doubted that zucchini could be the star of a dish—this recipe changes everything. Soft, savory, and packed with sun-kissed flavors, this Moroccan-inspired slow-cooked zucchini is as cozy as a warm hug from your kitchen.

It’s humble, sure—but behind every soft bite is a little story: of Mediterranean markets, of patient cooking, and of finding magic in a few good ingredients.

Whether you’re making this for yourself on a quiet evening or doubling it for a family-style dinner, let this dish remind you: flavor doesn’t need fuss.

Loved this recipe?

Explore more Moroccan-inspired zucchini ideas in our full Zucchini Recipe Guide
Try next:

• Stuffed Zucchini – Authentic Flavor-Packed
• Zucchini Chermoula Salad

Don’t forget to pin this recipe for later!
Let us know how it turned out for you in the comments below—or share your own twist on this slow-cooked comfort classic.

Frequently Asked Questions (FAQ)

Disclaimer: This content is intended for informational purposes only and should not be considered a substitute for professional medical advice, diagnosis, or treatment. Always seek the guidance of a qualified healthcare provider with any questions you may have regarding a medical condition.