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ZUCCHINI ITALIANO

8 zucchini, unpeeled, cut into 1/4 inch slices
1 onion, thinly sliced and seperated into rings
3 Tbsp. olive oil
2 cloves garlic, minced
2 tsp. salt
2 tsp. dried basil
2 Tbsp. dried parsley flakes
Dash pepper
1/2 cup grated parmesan cheese
2 ripe tomatoes, quartered

Combine all ingredients except parmesan cheese and tomatoes in
crockpot; stir together thoroughly. Cover and cook on LOW setting
for 7 to 10 hours. Before serving, pour into ovenproof casserole.
Sprinkle with parmesan cheese and garnish with tomato quarters.
Broil until cheese is lightly browned.

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