Slow Cooker Zucchini Ziti
This Slow Cooker Zucchini Ziti is SO EASY! A cheesy, veggie-packed comfort meal that cooks itself to tender, melty perfection.
Servings: 6 servings
Ingredients
- 25 ounces jarred marinara sauce no-sugar-added variety
- 3 cups whole grain ziti shells 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
Instructions
Preparation
- Wash the zucchini and cut it into 1/4 inch half moons. Set aside.
Layering and Cooking
- Pour a layer of marinara sauce at the bottom of the slow cooker to prevent sticking.
- Sprinkle one-third of the uncooked whole grain ziti shells over the sauce.
- Spoon half of the fat-free cottage cheese over the ziti, spreading it evenly.
- Layer half of the sliced zucchini on top of the cottage cheese.
- Sprinkle a pinch of black pepper and kosher salt over the layers.
- Repeat the layering process: add another layer of marinara sauce, ziti, cottage cheese, zucchini, and seasonings.
- For the final layer, top with the remaining ziti, the rest of the marinara sauce, then sprinkle the mozzarella cheese.
- Cover the slow cooker and cook on low for 4-5 hours until the ziti is tender and the cheese is melted.
- About 15 minutes before serving, sprinkle the grated parmesan cheese over the top, cover, and let it melt.
Equipment
- Slow Cooker
- Cutting Board & Knife
- Measuring Cups & Spoons
- Spoon or Spatula
Notes
- Use uncooked pasta to avoid mushy texture.
- Layering ingredients ensures even flavor distribution.
- Adjust cooking time based on your slow cooker’s heat settings.
- Try adding Italian seasoning or fresh herbs for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.