Creole Zucchini

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Creole Zucchini

Makes 6-7 servings

 

2 lbs. zucchini

1 small green pepper, chopped

1 small onion, chopped

1 clove garlic, minced

1 tsp. salt

1/4 tsp. pepper

4 tomatoes, peeled and chopped

2 tbsp. butter or margarine

2 tbsp. minced parsley

 

Cut zucchini into 1/4 " slices. In slow-cooking pot,

combine zucchini with green pepper, onion, garlic, salt

and pepper. Top with chopped tomatoes, then butter.

Cover and cook on high heat for about 2 hrs. or until

tender. Sprinkle with chopped parsley.

 

Mable Hoffman's Crockery Cookery