Stewed Zucchini and Tomatoes Recipe

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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.
TOTAL TIME: Prep: 20 min. Cook: 3-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 3-1/2 hours
MAKES: 6 servings


  • 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

Nutritional Facts

3/4 cup: 126 calories, 6g fat (4g saturated fat), 20mg cholesterol, 678mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 7g protein.


  1. 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.
  2. 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

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