Begin by thoroughly washing and chopping your bell peppers, zucchini, and onion into bite-sized pieces. Mince the garlic cloves finely to release their rich aroma.

In your slow cooker, add the chopped bell peppers, zucchini, onions, and minced garlic. Next, include the cauliflower rice, followed by the vegetable broth and a generous sprinkle of Italian seasoning. Stir everything together until well mixed.

Cover the slow cooker with its lid and set it to low heat. Allow your casserole to cook for about 6 to 8 hours.

In the last 30 minutes of cooking, carefully remove the lid and sprinkle a layer of cheddar cheese over the top. Replace the lid to let the cheese melt into a gooey, creamy topping.

Once the cooking time is complete, gently stir the casserole to incorporate the melted cheese and distribute the veggies evenly. Ladle the casserole into warm bowls and serve immediately.