Italian Zucchini and Tomatoes

By carvalhohm2

Ingredients

• 2 (14-1/2-ounce) cans diced tomatoes with basil, garlic, and oregano
• 2 pounds zucchini, cut into -inch slices (about 4 large)
• 1 medium-sized green bell pepper, sliced into 2-inch strips
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons dried minced onion
• grated Parmesan cheese (optional)

Preparation

Step 1

Drain 1 can of tomatoes. Stir together drained tomatoes, the remaining can of undrained tomatoes, the zucchini, and next 3 ingredients in a 3-1/2- or 4-quart slow cooker.

Cover and cook on HIGH setting 3 hours. Serve with a slotted spoon or, to enjoy the juices, serve in small bowls. Sprinkle with cheese, if desired.