Crockpot Zucchini Italiano

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Crockpot Zucchini Italiano

 

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

1 onion, thinly sliced and seperated 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,sliced

 

 

Combine all ingredients except parmesan cheese and

tomatoes in crockpot;

stir together

thoroughly. Cover and cook on LOW setting for 7 to 8

hours. Before

serving, pour into

ovenproof casserole. Place sliced tomatoes on top.

Sprinkle with parmesan cheese. Broil

until cheese is lightly browned.

 

 

 

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