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Homemade Slow Cooker Zucchini Ziti photo

Slow Cooker Zucchini Ziti

A simple slow-cooker pasta bake with zucchini, three cheeses, and marinara 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 people

Equipment

  • Slow Cooker
  • Medium Bowl
  • Measuring cups and spoons
  • Cheese Grater
  • Knife
  • Cutting Board

Ingredients
  

  • 25 ounces jarred marinara sauce no-sugar added
  • 3 cups whole grain ziti shells uncooked (or penne)
  • 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
 

  • In a medium bowl, combine the cottage cheese, shredded mozzarella, kosher salt, and black pepper until evenly mixed.
  • Spoon 1 cup of the marinara sauce into the bottom of the slow cooker and spread into an even layer.
  • In a separate bowl, toss the uncooked ziti shells with the remaining marinara until the pasta is well coated.
  • Layer the coated pasta, sliced zucchini, and cheese mixture in the slow cooker, repeating layers and finishing with the cheese mixture on top.
  • Cover and cook on low for 2 hours, or until the pasta is al dente and zucchini is tender.
  • Spoon portions onto plates and sprinkle each serving with grated Parmesan before serving.

Notes

  • Use no-sugar-added marinara as specified for a less sweet sauce.
  • Do not precook the pasta; it cooks in the slow cooker.
  • Cut zucchini into uniform 1/4-inch slices for even cooking.
  • Finish with Parmesan right before serving for best texture.