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Stewed Zucchini and Tomatoes

Zucchini, tomatoes and green peppers star in this make-ahead dish that offers a fresh take on traditional vegetable sides. Bubbly cheddar cheese adds a down-home feel. —Barbara Smith, Salem, Oregon
  • Total Time
    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 shredded cheddar cheese
  • Minced fresh basil, optional


  • Place zucchini in a 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.
  • 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. If desired, top with fresh basil.
Nutrition Facts
3/4 cup: 126 calories, 6g fat (4g saturated fat), 20mg cholesterol, 678mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

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