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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 zucchini, peeled and sliced
1 md. onion, sliced
1 qt. stewed, no-added-salt tomatoes with juice or
2 cans (14-1/2 oz. each) stewed, no-added-salt tomatoes with juice
1/2 tsp. salt
1 tsp. dried basil
4 oz. reduced-fat mozzarella cheese, shredded
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Directions:
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Layer zucchini, onion, and tomatoes in slow cooker. Sprinkle with salt, basil, and cheese. Cover and cook on Low 6-8 hours.
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Louise Stackhouse
Benten, PA
(Ideal slow cooker size: 4-quart)
Exchange List Values: Vegetable 2.0, Fat 0.5
Basic Nutritional Values: Calories 79 (Calories from Fat 21), Total Fat 2 gm (Saturated Fat 1.3 gm, Polyunsat Fat 0.3 gm, Monounsat Fat 0.4 gm, Cholesterol 8 mg), Sodium 273 mg, Total Carbohydrate 11 gm, Dietary Fiber 2 gm, Sugars 5 gm, Protein 6 gm
Reprinted from Fix-It and Forget-It Diabetic Cookbook: Slow Cooker Favorites -- to include Everyone! By Phyllis Pellman Good with American Diabetes Association (January 2005; $15.95US; 1-56148-459-8). Copyright by Good Books (www.goodbks.com) Used by permission. All rights reserved.
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