8 ounces fresh breadcrumbs
½ cup chopped parsley leaves
2 garlic cloves, peeled and chopped
½ ounce Parmesan, grated
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter, melted
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
¾ pound all-purpose potatoes in their skins, washed, cut into ¹∕8-inch slices
1 large zucchini (1 pound total), cut into ¹∕8 -inch slices
¾ pound Italian plum tomatoes, cut into ¹∕8-inch slices
Calories 200 (29% from fat) • carb. 31g • pro. 6g • fat 7g • sat. fat 2g • chol. 6mg • sod. 347mg • calc. 76mg • fiber 3g
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.