Italian Zucchini Slow Cooker Recipe

Italian Zucchini Slow Cooker Recipe

Ingredients

• ½ cup (80 g) chopped onion
• ½ cup (75 g) chopped green bell pepper
• ¼ cup (55 g) unsalted butter
• 1 can (6 ounces, or 170 g) no-salt-added tomato paste
• 115g mushrooms, sliced
• 2 tbsps (12 g) Italian seasoning
• 1 cup (235 ml) water
• 2½ pounds (1 1 kg) zucchini, cut in 3/8-inch (0 9 cm) slices
• 4 ounces (115 g) shredded mozzarella cheese

Method

1. In a saucepan, cook onion and green pepper in butter until tender but not brown
2. Transfer to a slow cooker
3. Stir in tomato paste, mushrooms, Italian seasoning, and water
4. Add zucchini, stirring gently to coat
5. Cover and cook on low for 8 hours
6. To serve, spoon into dishes; sprinkle with mozzarella
7. Yield: 8 servings
8. Per serving: 189 g water; 145 calories (54% from fat, 17% from protein, 29% from carb)

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