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.