Stewed Zucchini and Tomatoes

Name: Stewed Zucchini and Tomatoes
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6 servings.
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 shredded cheddar cheese; Minced fresh basil, optional

Zucchini, tomatoes and green peppers star in this make-ahead dish that offers a fresh take on traditional vegetable sides. Bubbly cheddar cheese adds a down-home feel. —Barbara Smith, Salem, Oregon

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 shredded cheddar cheese
Minced fresh basil, optional

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. If desired, top with fresh basil.

Nutrition Facts

3/4 cup: 126 calories, 6g fat (4g saturated fat), 20mg cholesterol, 678mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Originally published as Zucchini-Tomato Casserole in Taste of Home Everyday Slow Cooker & One Dish Recipes 2012