3 Medium Zucchini, sliced thick
1 14.5oz Can Diced Tomatoes
1 Medium Green Pepper, chopped
1/2 Cup Chopped Green Onion
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Dried Basil
1 Tablespoon Stick Butter
1/4 Cup Parmesan cheese, grated
- Layer the zucchini slices in the bottom of the crock-pot.
- Add remaining ingredients over the top of the zucchini.
- Cook on low for 3 hours.
- Add dabs of the butter to the top of the zucchini and sprinkle the parmesan cheese on top.
- Cook an additional 1 1/2 hours on low.
Fresh garden zucchini is the best. No meat casserole that the family will love.
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