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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 15 2010

Slow Cooker Zucchini

1 medium to large zucchini, peeled and sliced
1 medium onion, sliced
1 quart stewed, no-added-salt tomatoes with juice, or 2 cans (14 1/2-oz.) stewed, no-added-salt tomatoes with juice
1/2 teaspoon salt
1 teaspoon dried basil
4 ounces (1 cup) reduced-fat mozzarella cheese, shredded


Layer zucchini, onion, and tomatoes in slow cooker.

Sprinkle with salt, basil, and cheese. 3. Cover. Cook on Low 6-8 hours.