Italian Zucchini

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Italian Zucchini

Makes 8 servings

 

1/2 cup chopped onion

1/2 cup chopped green pepper

1/4 cup butter or margarine

1 6 oz. can tomato paste

1 3 oz. can sliced mushrooms, drained

1 envelope spaghetti sauce mix

2 1/2 lbs. zucchini cut in 3/8 " slices (8 cups)

1 cup shredded mozzarella cheese (4 oz.)

 

In a saucepan cook onion and green pepper in butter until tender but not

brown. Transfer to a crockpot. Stir in tomato paste, drained mushrooms, dry

spaghetti sauce mix, and 1 cup water. Add zucchini, stirring gently to coat.

Cover and cook on LOW for 8 hrs. To serve, spoon into dishes; sprinkle with

shredded mozzarella cheese.

 

Better Homes and Gardens Crockery Cooker Cookbook