This recipe makes the zucchini in the garden into a tasty side dish the whole family will like.
Author:Adapted from the original Crock Pot Cooking Book by The Wilderness Wife
Category:Vegetable Side Dish
3–4 medium zucchini (unpeeled), cut into 1/4 inch slices
1 small onion, thinly sliced and separated into rings
3 tbs. extra virgin olive oil
2 cloves of garlic, minced
1–2 tsp. kosher salt
2 tsp. fresh basil (if you use dry, use less as dry is more potent)
2 tbs. parsley
dash of fresh ground pepper
2 ripe tomatoes, peeled and sliced
1 cup cracker crumbs
4 tbs. melted butter
1/2 c.freshly grated Parmesan cheese
1/2 c. grated mozzarella cheese
1/4 cup sliced scallions, both green and white parts
Mix all the ingredients, except for the crackers, butter, cheeses, scallions, and tomatoes, in the crock pot, and stir thoroughly. Cover and cook on a low setting for 5-7 hours.
Before serving pour the mixture into an oven proof casserole. Place a layer of sliced tomatoes on top. Mix melted butter and cracker crumbs together and spread on top of tomatoes. Sprinkle both cheeses on top of the cracker crumbs. Place under broiler until cheese is melted and topping is golden brown. Sprinkle sliced scallions on top right before serving.