1 cup packed light or dark brown sugar
2 teaspoons ground cinnamon (or apple pie spice)
Directions
Place the whole, unpeeled raw zucchini in a single layer on the bottom of a 4- to 6-quart slow cooker. If your zucchini are very large, you can trim the stem ends so they fit with the lid fully closed, but keep them otherwise whole and unpeeled.
In a small bowl, stir together the brown sugar and ground cinnamon until evenly combined and no streaks of spice remain.
Cinnamon sugar being mixed in a small bowl
Sprinkle the cinnamon–brown sugar mixture evenly over and around the zucchini, letting some fall down the sides so it reaches the bottom of the slow cooker. The sugar will look dry at this point; it will melt into a syrup as it cooks.
Cover the slow cooker with the lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the zucchini are very tender when pierced with a fork and the sugar has melted into a thick, fragrant syrup.
Carefully remove the lid, lifting it away from you to avoid steam. Using tongs, transfer the whole cooked zucchini to a cutting board. Let them cool for a few minutes until they’re comfortable to handle.
