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Homemade Slow Cooker Zucchini Ziti photo

Slow Cooker Zucchini Ziti

A simple slow-cooker pasta bake layered with marinara, zucchini, and three cheeses for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 10 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 25 ounces jarred marinara sauce no-sugar added
  • 3 cups whole grain ziti or penne uncooked
  • 2 cups fat-free cottage cheese
  • 2 cups mozzarella cheese shredded
  • 1 large zucchini cut into 1/4-inch half moons
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1/2 cup parmesan cheese finely grated

Equipment

  • slow cooker (6–7 quart)
  • Medium mixing bowl
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • Spatula or spoon

Method
 

  1. In a medium bowl, stir together the cottage cheese, shredded mozzarella, kosher salt, and black pepper until evenly combined.
  2. Pour 1 cup of the marinara sauce into the bottom of the slow cooker and spread it to coat the base.
  3. In a separate bowl, toss the uncooked whole grain ziti (or penne) with the remaining marinara until the pasta is well coated.
  4. Layer the coated pasta in the slow cooker, then add a layer of sliced zucchini, followed by a layer of the cheese mixture. Repeat layers (pasta, zucchini, cheese) until all ingredients are used, finishing with the cheese mixture on top.
  5. Cover and cook on low for 2 hours, or until the pasta is tender (al dente) and heated through.
  6. Scoop portions onto plates and sprinkle each serving with grated parmesan before serving.

Notes

  • Use a 6–7 quart slow cooker to allow room for the pasta to expand.
  • For a firmer zucchini texture, slice thicker than 1/4 inch.
  • Stir gently after cooking if you prefer a more mixed casserole texture.