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
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.