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In a slow cooker, combine squash, mushrooms, undrained tomatoes, beans, water, garlic, Italian seasoning, and pepper.
Cover and cook on low-heat setting 8-10 hours or on high-heat 4-5 hours.
Dumplings- In bowl, stir together flour, cornmeal, parmesan cheese, parsley, baking powder, and salt. In another bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined.
If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. Do not lift lid while dumplings are cooking.
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