Zucchini Italiano

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ZUCCHINI ITALIANO

 

8 zucchini, unpeeled, cut into 1/4 inch slices

1 onion, thinly sliced and separated into rings

3 Tbsp. olive oil

2 cloves garlic, minced

2 tsp. salt

2 tsp. dried basil

2 Tbsp. dried parsley flakes

Dash pepper

1/2 cup grated parmesan cheese

2 ripe tomatoes, quartered

 

Combine all ingredients except parmesan cheese and tomatoes in

crockpot; stir together thoroughly. Cover and cook on LOW setting

for 7 to 10 hours. Before serving, pour into ovenproof casserole.

Sprinkle with parmesan cheese and garnish with tomato quarters.

Broil until cheese is lightly browned.

 

Happy Cooking!

Jenny M., Moderator

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