|Green pepper||1 Small, chopped|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||4 , chopped (Peeled)|
|Minced parsley||2 Tablespoon|
Cut zucchini into 1/4-inch slices.
In slow-cooking pot, combine zucchini with green pepper, onion, garlic, salt, and pepper.
Top with chopped tomatoes, then butter.
Cover and cook on high for about 2 hours or until tender.
Sprinkle with chopped parsley.
Makes 6 to 7 servings.
This recipe is not suitable for Cornwall or Sears tray-type Crockery Cookers.