Slow cooker zucchini lasagna: my number 1 yummy recipe.
This is the best recipe for this cold season, it is super yummy. You can use a mandolin to easily slice your zucchini into a full length.
Ingredients for 6-8 servings.
12 oz part-skim ricotta or cottage cheese drained of excess moisture
1 large egg
1/4 cup freshly grated parmesan cheese
2 cups packed baby spinach, chopped
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp each, sea salt and pepper, or to taste
Olive oil to lightly coat slow cooker
1-15 oz jar marinara sauce, or homemade tomato sauce
4 medium zucchini, sliced 1/8” thick
8 oz mozzarella cheese, shredded
2 tbsp parsley, chopped to garnish.
Instructions for slow cooker zucchini.
Sprinkle zucchini slices with a tiny bit of salt, then set aside on paper towels.
In a medium bowl, stir together ricotta cheese, egg, parmesan cheese, chopped spinach, garlic and onion powder, stir really well to combine everything.
Lightly coat the inside of your crockpot with olive oil, then spread a couple of spoonfuls of tomato sauce onto the bottom.
Gently pat your zucchini slices and dry with paper towels, this step helps prevent watery lasagna.
Layer your zucchini slices to cover the bottom.
Spread over 2 spoonfuls of ricotta mixture over those zucchini, then sprinkle a small handful of shredded mozzarella.
Repeat these layers until you have used all of your ingredients, then finish with a layer of shredded mozzarella on top.
Cover and cook on high for 4 hours. Turn off the slow cooker and let stand for about 1 hour.
Sprinkle with freshly chopped parsley and enjoy your slow cooker zucchini.