Zucchini Italiano

6 to 8 small zucchini, unpeeled, cut into 1/4 inch slices
1 small onion, thinly sliced and separated into rings
3 tablespoons olive oil
2 cloves garlic, minced
1 to 2 teaspoons salt
2 teaspoons dried basil
2 tablespoons dried parsley
dash freshly ground pepper
1/2 cup grated Parmesan cheese
2 ripe tomatoes, peeled and quartered

Combine all ingredients except Parmesan cheese and tomatoes in crockpot and stir together thoroughly.

Cover and cook on low setting 7 to 10 hours. Before serving, pour into ovenproof casserole. Taste for seasoning.

Sprinkle with Parmesan cheese and garnish with tomato quarters. Broil until cheese is lightly browned.

8 servings.