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Prep Time:35 minsAdditional Time:1 hr 30 minsTotal Time:2 hrs 5 minsServings:16Yield:16 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:1 hr 30 minsTotal Time:2 hrs 5 minsServings:16Yield:16 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:1 hr 30 mins
Additional Time:
1 hr 30 mins
Total Time:2 hrs 5 mins
Total Time:
2 hrs 5 mins
Servings:16
Servings:
16
Yield:16 servings
Yield:
16 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(14.5 ounce) cancrushed tomatoes1smalleggplant, cubed1smallzucchini, cubed1smallyellow summer squash, cubed1smallred bell pepper, chopped1tablespoonfresh thyme leaves or 1 teaspoon dried thyme, crushed½teaspoongarlic powder½teaspoonground pepper½cupgrated Parmesan cheese8ouncespita chips
Cook Mode(Keep screen awake)
Ingredients
1(14.5 ounce) cancrushed tomatoes
1smalleggplant, cubed
1smallzucchini, cubed
1smallyellow summer squash, cubed
1smallred bell pepper, chopped
1tablespoonfresh thyme leaves or 1 teaspoon dried thyme, crushed
½teaspoongarlic powder
½teaspoonground pepper
½cupgrated Parmesan cheese
8ouncespita chips
DirectionsStir together tomatoes, eggplant, zucchini, summer squash, and bell pepper in a 4-quart slow cooker.Cover and cook on High for 1 hour. Stir in thyme, garlic powder, and ground pepper. Turn to Low and cook for 30 minutes more.Using a potato masher, crush the vegetable mixture to a chunky consistency. Stir in Parmesan. Stir occasionally while serving with pita chips.TipsEquipment: 4-quart slow cookerOriginally appeared: Diabetic Living Magazine
Directions
Stir together tomatoes, eggplant, zucchini, summer squash, and bell pepper in a 4-quart slow cooker.Cover and cook on High for 1 hour. Stir in thyme, garlic powder, and ground pepper. Turn to Low and cook for 30 minutes more.Using a potato masher, crush the vegetable mixture to a chunky consistency. Stir in Parmesan. Stir occasionally while serving with pita chips.TipsEquipment: 4-quart slow cooker
Stir together tomatoes, eggplant, zucchini, summer squash, and bell pepper in a 4-quart slow cooker.
Cover and cook on High for 1 hour. Stir in thyme, garlic powder, and ground pepper. Turn to Low and cook for 30 minutes more.
Using a potato masher, crush the vegetable mixture to a chunky consistency. Stir in Parmesan. Stir occasionally while serving with pita chips.
Tips
Equipment: 4-quart slow cooker
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)88Calories3gFat14gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
