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Stewed Zucchini and Tomatoes

 Stewed Zucchini and Tomatoes
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.
6 ServingsPrep: 20 min. Cook: 3-1/2 hours


  • 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


  • 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.