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