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Slow Cooker Zucchini Lasagna

Slow cooker zucchini lasagna with tender zucchini planks and melty mozzarella baked by a low-and-slow crockpot method. Layers stay intact and glossy as the zucchini softens and the cheese melts throughout.
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Prep Time 25 minutes
Cook Time 4 hours
resting 15 minutes
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

4 large zucchini
  • 4 zucchini sliced into thin planks
Meat Sauce
  • 1.5 lb ground beef or turkey browned and drained
  • 24 oz marinara sauce 1 jar
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 pepper to taste
Ricotta Layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan, grated
  • 2 tbsp fresh parsley
  • 0.25 salt
  • 0.25 pepper
  • 3 cup mozzarella cheese, shredded divided

Equipment

  • 1 Dutch oven

Method
 

Prep and mix components
  1. Slice the zucchini into thin planks; there’s no need to salt or dry them since the slow cooker manages moisture well.
  2. Brown the ground beef or turkey, then drain it and mix it with marinara sauce, Italian seasoning, garlic powder, salt, and pepper.
  3. In a second bowl, mix ricotta cheese, egg, grated parmesan, fresh parsley, salt, and pepper until smooth.
Assemble and cook
  1. Spray the slow cooker insert with cooking spray.
  2. Spread 1/2 cup meat sauce in the bottom, then layer the zucchini planks (break to fit) in an even layer.
  3. Spread the ricotta mixture over the zucchini, then add meat sauce and a layer of mozzarella.
  4. Repeat the layers until you end with meat sauce and the remaining mozzarella.
  5. Cover and cook on Low for 4–5 hours, or on High for 2–3 hours, until the zucchini is tender and the cheese is melted (visual cue: melted mozzarella throughout and softened zucchini).
Rest and serve
  1. Turn the slow cooker off and rest for 15 minutes with the lid off so steam escapes before serving (visual cue: sauce looks slightly set and less watery).
  2. Serve hot with fresh basil on top.

Notes

Pro tip: cut the zucchini planks thin and keep the layers even so the lasagna softens uniformly. Refrigerate leftovers in a sealed container for up to 4 days. Freezing is not recommended because zucchini can release moisture after thawing. For a low-carb swap, stick to zucchini planks (as written) and skip any pasta sheets entirely.