Zucchini Basil Casserole

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1 – red onion, sliced
1 – green pepper, cut in thin strips
4 – medium zucchini, sliced & unpeeled
1 – 16 oz. can diced tomatoes, un-drained
1 – teaspoon salt
1/2 – teaspoon pepper
1/2 – teaspoon basil
1 – tablespoon margarine
1/4 – cup grated Parmesan cheese

Combine all ingredients, excluding the cheese and margarine, in a slow cooker.

Cook on a low setting for 3 hours.

Add the margarine and sprinkle the cheese on top.

Cook for another 1 1/2 hours on the low setting.

Serves 6.

Article: How to Get Your Kids to Eat More Vegetables

*Zucchini photo courtesy of FlickR*

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