Ingredients
8 ounces fresh breadcrumbs½ cup chopped parsley leaves 2 garlic cloves, peeled and chopped½ ounce Parmesan, grated2 tablespoons extra virgin olive oil1 tablespoon unsalted butter, melted1 teaspoon dried thyme1 teaspoon dried oregano1 teaspoon kosher salt½ teaspoon freshly ground pepper¾ pound all-purpose potatoes in their skins, washed, cut into ¹∕8-inch slices1 large zucchini (1 pound total), cut into ¹∕8 -inch slices¾ pound Italian plum tomatoes, cut into ¹∕8-inch slicescooking spray
Preparation
To make seasoned breadcrumbs, combine crumbs, parsley, garlic, Parmesan, olive oil and butter in a medium bowl. Stir to blend and coat crumbs with oil and butter; reserve. Combine thyme, oregano, salt and pepper in a small bowl; reserve. Pat dry excess liquid from tomatoes with paper towel.Lightly coat the interior of ceramic pot of the Cuisinart® Slow Cooker with cooking spray. Distribute half the crumb mixture on bottom. Arrange potatoes in a circular layer. Season with half the herb mixture. Repeat layering with zucchini, herbs, tomatoes and top with remaining breadcrumb mixture. Cover and press the on/off button to turn the unit on. Set time to 6 hours and press Low. Slow cooker will automatically switch to Warm until ready to serve.
