Ingredients
3 medium zucchini, cut into 1/4-inch slices1 teaspoon salt, divided1/2 teaspoon pepper, divided1 medium onion, thinly sliced1 medium green pepper, thinly sliced3 medium tomatoes, sliced2/3 cup condensed tomato soup, undiluted1 teaspoon dried basil1 cup shredded cheddar cheeseMinced fresh basil, optional
Preparation
Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes.
Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.
