Makes 4 servings
1 medium to large zucchini, peeled and sliced
1 medium onion, sliced
1 qt stewed tomatoes with juice or 2 14 1/2 oz cans stewed tomatoes with juice (I just used one 14 1/2 oz can)
1/4 tsp salt
1 tsp dried basil
8 oz mozzarella cheese, shredded (I used cheddar and it was probably only 5-6 oz)
Layer zucchini, onion, and tomatoes in slow cooker. Sprinkle with salt, basil, and cheese. Cover. Cook on Low 6-8 hours.
I was really nervous to try this dish just because it doesn’t sound that great. I had a huge zucchini that I needed to use so I tried it and actually really liked it. It was a great, healthy side dish and the basil goes far and really adds a great flavor to the dish (along with the cheese, of course). I bet this would be awesome with fresh tomatoes from the garden and fresh zucchini. 3 stars.