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Zucchini Casserole

Use up some of that garden zucchini!

  • 1 medium red onion, sliced
  • 1 green bell pepper, cut in thin strips
  • 4 medium zucchini, sliced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried leaf basil
  • 1 tablespoon butter
  • 1/4 c. grated Parmesan cheese

Combine all the vegetables with the salt, pepper and basil and cook on low for 3 hours. Dot with butter, sprinkle with the Parmesan cheese and cook for an additional 1 ½ hours on low.

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