Source: dLife

Savory slow cooked zucchini with tomatoes, basil, and garlic.

Servings

2.5 lb medium zucchini , halved or quartered length-wise and cut into 1" pieces
29 oz canned unsalted diced tomatoes
1 tsp dried basil
2 medium garlic cloves , minced
1 tbsp cornstarch
1 tbsp cold water
0.5 cup shredded mozzarella cheese

1 In 3-1/2 or 4 quart slow cooker, add zucchini, tomato, basil, and garlic. Gently blend.
2 Cover and cook on low heat setting for 4 to 5 hours or on high heat setting for 2 to 2-1/2 hours.
3 If using low heat setting, turn to high heat setting.
4 In small bowl, stir cornstarch and water. Add to slow cooker, stir well. Cover and cook for 15 minutes or until thickened.
5 Transfer to a serving dish. Sprinkle with cheese.