ZUCCHINI CASSEROLE

ZUCCHINI CASSEROLE


  • 1 red onion, sliced
  • 1 green pepper, cut in thin strips
  • 4 med. zucchini, sliced & unpeeled
  • 1 (16 oz.) can diced tomatoes, undrained
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. basil
  • 1 tbsp. oleo
  • 1/4 c. grated Parmesan cheese

Combine all ingredients, except oleo and cheese, in a slow cooker. Set
temperature on low and heat for 3 hours. Dot casserole with oleo and
sprinkle with cheese. Cook 1 1/2 hours more on low setting.
Makes 6 servings.
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