Ingredients
| 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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Instructions
Layer zucchini, onion, and tomatoes in slow cooker. Sprinkle with salt, basil, and cheese. Cover and cook on Low 6-8 hours.
Author's Comments
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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