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2 lb. zucchini (unpeeled), sliced
2 chicken bouillon cubes
1 1/4 t. salt
1/2 t. garlic salt
2 T. dried onion flakes
2 t. dried parsley
1/4 t. leaf oregano
1 c. tomato juice
Mix all ingredients together carefully in slow cooker. Cover and cook on high setting for 3 to 4 hours.
If a thicker sauce is desired, remove cover during last hour.
I didn't do the 2 pounds of zucchini. I did 2 zucchinis weighing just under 19 oz.
The recipe was done in a 1 1/2 quart slow cooker.
I'm not a big fan of mushy zucchini. For some reason, I've always liked crunchy. You're not going to get crunchy in this recipe.
It was nice enough for me to say that I'd make it again, but I'm not going to put it on my 'favorite' list simply because I think the zucchini should have been a lot more crunchier.
So I have these foodie 'things'. I'm comfortable with that.
Some general comments about this recipe:
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