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.
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.
