Zucchini Italiano Casserole - 8Qt. Slow Cooker www.opencountrycampware.com

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 Parmasen cheese
1/2 cup Mozzerella cheese, grated
1/4 cup scallions, sliced



Zucchini Italiano Casserole - 8Qt. Slow Cooker www.opencountrycampware.com

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. 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.