Stewed Zuc­chini & Toma­toes

In a fresh take on a tra­di­tional veg­gie med­ley, zuc­chini, toma­toes and green pep­pers star in this make-ahead dish. A top­ping of bub­bly ched­dar cheese adds a down-home feel. —Bar­bara Smith, Salem, OR

Simple & Delicious - - ON THE MENU -

PREP: 20 min. COOK: 3¹ ₂ hours MAKES: 6 serv­ings

3 medium zuc­chini, cut into ¹ ₄-in. slices 1 tsp. salt, di­vided ¹ ₂ tsp. 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 tsp. dried basil 1 cup shred­ded ched­dar cheese Minced fresh basil, op­tional

1. Place zuc­chini in a greased 3-qt. slow cooker. Sprin­kle with 1/2 tsp. salt and 1/4 tsp. pep­per. Layer with onion, green pep­per and toma­toes. In a small bowl, com­bine the soup, basil and re­main­ing salt and pep­per; spread over toma­toes.

2. Cover and cook on low 3-4 hours or un­til the veg­eta­bles are ten­der. Sprin­kle with cheese. Cover and cook 30 min­utes longer or un­til the cheese is melted. If de­sired, top with fresh minced basil.

³ ₄ CUP 126 cal., 6g fat (4g sat. fat), 20mg chol., 678mg sod., 14g carb. (8g sug­ars, 3g fiber), 7g pro.

Di­a­betic ex­changes: 1 veg­etable, 1 fat, 1/2 starch.

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