Low in calories and high in anti-oxidants, zucchinis usually appear at farmers’ markets and grocery stores during the summer months. Their buttery taste compliments just about any main dish on the dinner table. Add a slow cooker to the mix, and you’re all set for an easy and tasty side dish.
Reference: Louise Stackhousem Benten, PA
Prep Time: 5-10 minutes
Cook Time: 6-8 hours
1 medium to large zucchini, peeled and sliced
1 medium onion, slices
1 quart stewed tomatoes with juice or 2 (14 1/2 ounce) cans stewed tomatoes with juice
1/4 teaspoon dried basil
8 ounces mozzarella cheese, shredded
1. Layer the zucchini, onion, and tomatoes in a slow cooker.
2. Sprinkle with salt, basil, and cheese.
3. Cover. Cook on low for 6-8 hours.