- 1 c tomato sauce
- 1 tsp. Italian seasoning
- ½ c ricotta cheese
- ½ c 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.