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Slow Cooker Zucchini Special

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By Phyllis Pellman Good

Posted July 23rd, 2007

This article is reprinted with permission from Fix-It and Forget-It Diabetic Cookbook: Slow-Cooker Favorites to Include Everyone!, by Phyllis Good , (2005, Good Books)

Fix-It and Forget-It Diabetic Cookbook: Slow-Cooker Favorites to Include Everyone!

Servings:	8
Author Notes:	The author collected the recipes from folks all over the country. They provide maximum flavor and nutrition for a minimum preparation time investment. Many of today's slow cookers come with built in timers (if not you can buy a timer that turns appliances on and off at designated times), so you can throw ingredients in the slow cooker in the morning, set the timer and come home to a hot meal in the evening.
Ingredients:	1 medium to large zucchini, peeled and sliced 1 medium onion, sliced 1 quart stewed, no-added-salt tomatoes with juice, or 2 cans (14 1/2-ounces) stewed, no-added-salt tomatoes with juice 1/2 teaspoon salt 1 teaspoon dried basil 4 ounces (1 cup) reduced-fat mozzarella cheese, shredded
Instructions:	Ideal slow cooker size: 4 quarts 1. Layer zucchini, onion, and tomatoes in slow cooker. 2. Sprinkle with salt, basil, and cheese. 3. Cover. Cook on Low 6-8 hours. 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.