Tuesday, December 8, 2009

Crock Pot Herbed Zucchini

This is one of the many dishes that we had a Vegan Thanksgiving-- or Thankful Veghead as my sister calls it. I liked it. It wasn't a traditional Thanksgiving dish, but it was easy (a crockpot dish) and good. It is pictured in the top left of this crowded plate.

Crock Pot Herbed Zucchini

2 lbs. zucchini (unpeeled), sliced
2 vegetable bouillon cubes
1 1/4 tsp. salt
1/2 tsp. garlic salt
2 Tbsp. dried minced onion
2 tsp. dried parsley
1/4 tsp. dried oregano
1 cup tomato juice

Mix all ingredients together carefully in crockpot. Cover and cook on high setting for 3 to 4 hours. If thicker sauce is desired, remove cover during last hour.

1 comment:

  1. Glad to hear you liked it! :) Also, I changed the garlic salt that is listed to garlic powder as I did not want an overly salty taste and I really thought it was a typo from where I procured the recipe.