Zucchini Casserole

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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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