Slow Cooker Zucchini Casserole |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 12 |
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This is a wonderful summer dish to make to use your fresh tomatoes and zucchini from your garden. I have made this dish in the winter and used canned tomatoes and it was just as good. Ingredients:
1 red onion, sliced |
1 green pepper, cut in strips |
4 medium zucchini, sliced and peeled |
16 ounces diced fresh tomatoes, unpeeled |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon basil |
1 tablespoon butter |
1/2 cup parmesan cheese |
Directions:
1. Combine all ingredients, except butter and cheese, in a slow cooker.
2. Set temperature on low and heat for 3 hours.
3. dot casserole with butter and sprinkle with cheese.
4. Cook 1 1/2 hours more on low setting.
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