Stewed Zucchini and Tomatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A fresh take on traditional (and sometimes lackluster) vegetable sides, zucchini, tomatoes and green peppers star in this make-ahead dish. Bubbly cheddar cheese adds a down-home feel. Ingredients:
3 medium zucchini, cut into 1/4-inch slices |
1 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1 medium onion, thinly sliced |
1 medium green pepper, thinly sliced |
3 medium tomatoes, sliced |
2/3 cup condensed tomato soup, undiluted |
1 teaspoon dried basil |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes.
2. Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. Yield: 6 servings.
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