|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
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
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.