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Stewed Zucchini and Tomatoes Recipe

A fresh take on traditional (and sometimes lackluster) vegetable sides, zucchini, tomatoes and green peppers star in this make-ahead dish. Bubbly cheddar cheese adds a down-home feel.

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Stewed Zucchini and Tomatoes Recipe

Prep: 20 min. Cook: 3-1/2 hours

Yield: 6 Servings

20 210 230

Ingredients

3 medium zucchini, cut into 1/4-inch slices
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
3 medium tomatoes, sliced
2/3 cup condensed tomato soup, undiluted
1 teaspoon dried basil
1 cup (4 ounces) shredded cheddar cheese

Directions

Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes.
Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. Yield: 6 servings.

Originally published as Stewed Zucchini and Tomatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p78

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio