6 to 8 small zucchini (unpeeled), cut into 1/4-inch slices
1 small onion, thinly sliced
and separated into rings
3 Tbsp. olive oil
2 cloves garlic, minced
1 to 2 tsp. salt
2 tsp. dried basil
2
Tbsp. dried parsley
Dash freshly ground pepper
1/2 cup grated Parmesan cheese
2 ripe tomatoes, peeled and quartered
Combine all ingredients except Parmesan cheese and tomatoes in crock pot and stir together
thoroughly. Cover and cook on low setting 7 to 10 hours. Before serving, pour into ovenproof casserole. Taste for seasoning.
Sprinkle with Parmesan cheese and garnish with tomato quarters. Broil until cheese is lightly browned. 8 servings
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