Let’s talk about comfort food that doesn’t weigh you down. This Slow Cooker Zucchini Lasagna is everything you love about classic lasagna — cozy, cheesy, satisfying — but made light with thin slices of zucchini instead of pasta.

It’s the perfect slow cooker dinner for warm weather. No oven. No boiling noodles. Just layers of garden-fresh flavor, cooked low and slow while you go about your day. And when it’s time to eat? You’ve got a melty, wholesome meal ready to serve — no sweat (literally).

Whether you’re eating light, cutting carbs, or just loving zucchini season, this is a dinner you’ll want to make again and again.

Ingredients:

• 3 medium zucchini, thinly sliced lengthwise

• 1 lb ground turkey or lean ground beef

• 2 cups low-sugar marinara sauce

• 1 cup ricotta or cottage cheese

• 1 egg

• 1½ cups shredded mozzarella

• ¼ cup grated Parmesan

• 1 tsp Italian seasoning

• ½ tsp garlic powder

• ½ tsp salt

• Olive oil spray for the slow cooker

• Optional: fresh basil or parsley for serving

Instructions:

1. Prep the zucchini
   Slice zucchini into long thin strips. Lay them on paper towels, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry.

2. Brown the meat
   In a skillet, cook turkey or beef with garlic powder and Italian seasoning until browned. Stir in marinara and set aside.

3. Mix the cheese layer
   In a bowl, combine ricotta, egg, and a pinch of salt.

4. Layer it up
   Spray slow cooker with olive oil. Start with a little sauce, then layer zucchini slices, meat sauce, ricotta mix, and mozzarella. Repeat 2–3 times. Top with Parmesan.

5. Cook low and slow
   Cover and cook on low for 4–5 hours or high for 2–3 hours, until zucchini is tender and lasagna is set.

6. Rest and serve
   Turn off heat and let sit uncovered for 15–20 minutes before slicing. Garnish with fresh basil or parsley.

Sarah’s Tips:

• Less liquid? Place a paper towel under the lid during the last hour to absorb moisture.

• Make it vegetarian: Skip the meat and layer in sautéed mushrooms or spinach.

• Want more texture? Mix almond flour or crushed gluten-free crackers into the cheese layer.

• Leftovers: Tastes even better the next day — great for meal prep!

Flavorful Conclusion:

This Slow Cooker Zucchini Lasagna gives you all the comfort of a cheesy, saucy baked dish — without the oven or the heaviness. It’s the kind of feel-good dinner you can make on a hot day and still feel amazing afterward.

Clean, easy, and packed with fresh summer flavor. Just the way we like it around here.

Nutrition (per serving, serves 6):

• Calories: 295

• Protein: 27g

• Carbs: 9g

• Fat: 17g

• Fiber: 2g

• Sugar: 5g