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Preparation time: 15 minutes
Cooking time: 4 hours
Servings: 4 - 6
Ingredients:
4 russet potatoes, sliced
1 (14.5 oz.) canned tomato sauce (no-salt added)
1 tbsp Italian herb blend
1 large carrot, sliced
¼ tsp black pepper
2 large zucchini, sliced
½ cup frozen corn
½ cup frozen peas
1 tsp salt
1½ cups shredded cheese (mozzarella, jack or cheddar)
Directions:
1. Combine the tomato sauce, pepper, Italian herb blend, carrots, corn, peas and salt in a medium-sized bowl.
2. Grease your slow cooker with non-stick cooking spray. Spread the potatoes in a layer on the bottom of the slow cooker. Make the potatoes cover the bottom of the cooker, overlapping a little. Sprinkle with pepper and salt.
3. In the same way, Spread the zucchini in a layer over the potatoes then sprinkle with pepper and salt.
4. Add 1/3 of tomato sauce then followed with the veggie mixture. Next, sprinkle with ½ cup of shredded cheese.
5. Repeat this process to get a total of three layers.
6. Cover the slow cooker then cook on high heat setting for 3½ to 4 hours.
