A fresh take on traditional vegetable sides, zucchini, tomatoes and green peppers star in this make-ahead dish. Bubbly cheddar cheese adds a down-home feel.
—BARBARA SMITH SALEM, OR
PREP: 20 MIN. • COOK: 3 1/2 HOURS • MAKES: 6 SERVINGS
3 medium zucchini, cut into 1/4-inch slices
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
3 medium tomatoes, sliced
2/3 cup condensed tomato soup, undiluted
1 teaspoon dried basil
1 cup (4 ounces) shredded cheddar cheese
1. Place zucchini in greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes.
2. Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted.