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.
Slice the soft zucchini into thick rounds or chunks, discarding only the tough stem ends if still attached. Return the sliced zucchini to the slow cooker and gently stir
