Slow Cooker Zucchini Lasagna

zucchini lasagnaTry your garden zucchini in this recipe. This recipe was a winner in our Simply Slow Cookin’ contest. Congratulations to Autum Kukowski, Pediatric Urology, UMass Memorial Children’s Medical Center – University Campus, Worcester, MA

(Serves 8)

4 small or 2 large zucchinis, ends cut off
1 lb. ground turkey, cooked
8 oz. mozzarella cheese, freshly shredded (about 2 c.)
15 oz. container of part-skim ricotta cheese
½ c. Parmesan cheese, freshly grated
2 eggs
1 T dried parsley flakes
1 t salt
½ t cracked black pepper
½ c. of your favorite pasta sauce

Thinly slice (unpeeled) zucchini length-wise into thin strips, like lasagna noodles. It’s easier to do this with a mandolin, but a large knife works just fine. Create cheese filling by combining one cup mozzarella cheese, ricotta cheese, Parmesan cheese, eggs, parsley flakes, salt and pepper. Create a layer of zucchini at the bottom of your slow cooker overlapping if needed. Top zucchini with a rounded ½ cup of cheese filling, 1 cup meat, and 1 to 3 tablespoons of sauce. Continue layering zucchini, cheese, meat and sauce until you only have enough zucchini left for top layer. (A 6-quart slow cooker will have 4 to 5 layers and a 4-quart slow cooker will have 6 to 8 layers.) Before you add the top layer of zucchini, add whatever sauce, meat, and cheese you have left. Top with zucchini and remaining 1 cup of mozzarella cheese. Cover and cook on low for 6 to 8 hours. Turn off slow cooker and let rest for at least 30 minutes so juices set.

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