Saturday, September 15, 2007

Crock Pot Zuchinni Casserole

Prep: 10 minutes, plus 4 1/2 hours in crockpot or slowcooker
Yield: 4 servings

1 red onion, sliced
1 green pepper sliced in thin strips
4 medium zucchini, unpeeled, sliced
1 16 oz can diced tomatoes (undrained)
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp dried basil
1 TBS
1/4 cup freshly grated Parmesan cheese

Combine all ingredients except butter and cheese. Place in a slow cooker and cook on low for 3 hours. Dot casserole with butter and sprinkle on cheese. Cook for 1-1/2 more hours on low.

Tips & tricks
I dot with butter & add cheese at the beginning with no problems. Fresh, peeled tomatoes (blanch in hot water) work as well as canned, and if you don't have sea salt, you can use regular. For a main dish, add diced chicken, browned ground beef, or stew meat.

How Kids Can Help:
Kids can add ingredients to the slowcooker. Kids can push buttons on the crockpot.

Make it Healthier:
Omit butter & salt. Use low fat cheese. You can also add more garden veggies such as summer squash, carrots, and beets.

2 comments:

Jen said...

This looks fantastic, I am definately going to try this one soon!
Hey, you are a curly girl like me! Are you a fan of naturally curly.com? Best, Jen

Jen said...

I've never been there, I'll check it out.