From Julie Kay
Serves 4 to 6.
2 zucchini, cut into rounds or strips
2 squash, cut into rounds or strips
1 tsp. seasoned salt
1 onion, chopped
1 green bell pepper, sliced
1 (14-1/2-oz.) can stewed tomatoes
1/4 cup grated Parmesan cheese
1. Put all ingredients, except Parmesan cheese, into slow cooker. Cook on Low for 4 hours.
2. Remove to bowl and sprinkle with Parmesan cheese.