6 to 8 small zucchini (unpeeled), cut into 1/4-inch slices 1 small onion, thinly sliced and separated into rings 2 Tbsp. olive oil 2 cloves garlic, minced 1 to 2 tsp. salt 2 tsp. dried basil 2 Tbsp. dried parsley Dash freshly ground pepper 1/4 cup grated Parmesan cheese 2 ripe tomatoes, peeled and quartered
Combine all ingredients except Parmesan cheese and tomatoes in crock pot and stir together thoroughly. Cover and cook on low setting 7 to 10 hours. Before serving, pour into ovenproof casserole. Taste for seasoning. Sprinkle with Parmesan cheese and garnish with tomato quarters. Broil until cheese is lightly browned. 8 servings
