My aunt brings this to every summer potluck and the dish always comes back empty. Fresh garden vegetables make the creamiest sauce.

This slow cooker 5-ingredient Amish zucchini noodle bake is exactly the kind of dish my aunt carries into every summer potluck, still warm in its black crock, and it always comes back scraped clean. It leans on the way Amish and country cooks treat garden excess: fresh zucchini, a handful of pantry staples, and gentle heat to turn everything into a surprisingly rich, creamy bake. The egg noodles soak up a sauce made right in the slow cooker from the vegetables themselves, plus a little help from dairy and cheese. It’s practical, comforting, and a smart way to use up those late-summer zucchini without heating up the whole kitchen.

Serve this zucchini noodle bake straight from the slow cooker with a big spoon and let people help themselves. It pairs nicely with sliced garden tomatoes, a simple cucumber salad, or a crunchy coleslaw to echo the farmhouse feel. For protein, offer grilled sausages, rotisserie chicken, or baked ham on the side. A loaf of crusty bread or soft dinner rolls is perfect for mopping up the creamy sauce, and a light fruit salad or berry crisp makes a natural dessert pairing for a summer potluck spread.

Servings: 6

4 cups sliced zucchini, cut into 1/4-inch half-moons (about 2 medium zucchini)

Lightly grease the insert of a 4- to 6-quart slow cooker with butter or nonstick spray to help prevent sticking around the edges.

Spread half of the uncooked egg noodles in an even layer on the bottom of the slow cooker. This creates a base that will soak up the creamy sauce.

Layer half of the sliced zucchini over the noodles, spreading them out so they’re in a fairly even layer. The zucchini will release moisture as it cooks, helping to form the sauce.

Sprinkle 3/4 cup of the shredded cheese evenly over the zucchini. This first layer of cheese will melt into the noodles and zucchini and start to thicken the sauce.

Repeat the layers: add the remaining egg noodles, then the remaining zucchini, and another 3/4 cup shredded cheese over the top.

In a medium bowl or large measuring cup, whisk together the half-and-half and kosher salt until the salt is dissolved. Pour this mixture evenly over the layered noodles and zucchini, nudging the layers gently with a spoon so the liquid seeps down without stirring everything together.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the noodles are tender and the zucchini is very soft. Avoid lifting the lid during the first 2 hours so the mixture can come up to temperature and the sauce can form properly.

Once the noodles are tender and the zucchini is soft and pale green throughout, gently stir from the edges toward the center to combine the noodles, zucchini, and creamy sauce without breaking up the zucchini too much. Taste and adjust the seasoning with a pinch more salt if needed.

Sprinkle the remaining 1/2 cup shredded cheese evenly over the top. Cover and continue to cook on LOW for 15 to 20 minutes, until the cheese on top is fully melted and the edges around the crock are lightly golden and bubbling.

Turn the slow cooker to WARM and let the bake sit, covered, for about 10 minutes. This resting time helps the sauce thicken slightly so it clings to the noodles. Serve directly from the slow cooker, making sure each scoop includes plenty of creamy zucchini and noodles.

For a little extra flavor while still keeping the spirit of a 5-ingredient, farmhouse-style casserole, you can choose one or two small additions. A pinch of black pepper or dried thyme can be added to the half-and-half before pouring it over the layers. If you like a bit more color and sweetness, fold in 1/2 cup of very thinly sliced sweet onion with the zucchini (this will soften completely and meld into the sauce). To make it heartier, you can stir in about 1 cup of cooked, crumbled bacon or diced leftover ham when you do the gentle stir near the end of cooking. For a slightly lighter version, substitute 1 cup of the half-and-half with whole milk, understanding the sauce will be a bit looser. If you need to hold the dish for a potluck, keep it on WARM and stir gently every 30 minutes, adding a splash of warm milk or half-and-half if it thickens too much. Food safety notes: Because this recipe contains dairy, keep the slow cooker on WARM if it will sit out for serving, and try to keep the total time at room temperature under 2 hours. If you are transporting the dish, keep the lid on and wrap the slow cooker in a towel to hold heat, then plug it back in and bring it up to at least 140°F on WARM once you arrive. Leftovers should be cooled quickly, transferred to shallow containers, and refrigerated within 2 hours of cooking. Reheat leftovers until they are steaming hot throughout before serving.