Italian Zucchini |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 pounds zucchini, cut into 1-1/2 inch pieces | 1 8-ounce can stewed tomatoes | 1 clove garlic, chopped (optional) |
| 1/4 teaspoon oregano or Italian seasoning | 1/2 teaspoon salt | 1/4 teaspoon pepper |
| Parmesan cheese, grated | ||
| 1 | Place zucchini in crock cooker, and combine remaining ingredients, except cheese. Pour mixture of ingredients over squash and cover. Cook at high for 2 to 4 hours or until zucchini is just tender. Serve topped with sprinkling of Parmesan cheese. |