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 to coat the pieces in the cinnamon-sugar syrup, breaking them up slightly with a spoon if you prefer a more spoonable, compote-like texture.
Taste and adjust sweetness if desired by sprinkling in a bit more brown sugar while the mixture is still warm, stirring until dissolved. Serve warm, spooned into bowls with plenty of the syrup from the bottom of the slow cooker.
Variations & Tips
For a deeper flavor, add 1 teaspoon vanilla extract to the slow cooker during the last 30 minutes of cooking so it doesn’t cook off completely. You can also grate a small amount of fresh nutmeg or add a pinch of ground ginger along with the cinnamon to mimic classic apple pie spice. If you’d like a richer sauce, stir in 1 to 2 tablespoons of butter at the end of cooking until melted and glossy.
