Zucchini Italiano Casserole - 8Qt. Slow Cooker
3 - 4 med zucchini, cut 1/4” slices
1 small onion, thinly sliced rings
3 Tbs extra virgin olive oil
2 cloves garlic, minced
1 Tbs kosher salt
2 tsp fresh basil
2 Tbs parsley
1/2 tsp ground black pepper
2 tomatoes, peeled, sliced
1 cup cracker crumbs
4 Tbs butter, melted
1/2 cup Parmesan Cheese
1/2 cup Mozzerella Cheese, grated
1/4 cup scallions, sliced
Mix all ingredients into cooking pot except the crackers, butter, cheeses, scallions and tomatoes. Stir thoroughly. Cover and cook on LOW setting for 5 to 7 hours.
Before serving, pour the mix into and oven proof casserole dish. Layer tomatoes on top. Mix butter and crumbs and spread over tomatoes. Top with cheeses and broil until toppings are browned.
Sprinkle scallions on top and serve warm.