Zucchini Parmigiana

From the book “How to Make Love and Dinner at the Same Time: 200 Slow Cooker Recipes to Heat up the Bedroom Instead of the Kitchen: by Rebecca Field Jager which addresses the stressful problem of spending nights in the kitchen cooking after long days at the office.

1 cup tomato sauce
1 tsp. Italian seasoning
1/2 cup ricotta cheese
1/2 cup grated mozzarella cheese
3 zucchini, thickly sliced

3 tbsp. grated Parmesan Cheese

Combine the tomato sauce and Italian seasoning and cover the bottom of the slow cooker with a thin layer of the mixture.

Mix together the ricotta and mozzarella cheese. Place a layer of zucchini, followed by a layer of the cheese mixture, in the slow cooker; then repeat.

Pour the remaining sauce over the top and sprinkle with Parmesan. Cook on low for 2 to 3 hours.

Serves 6

Tips: If you like eggplant, use it instead of zucchini, or try a combination..

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