Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories460.2 kcal (23%)
Total Fat22.1 g (32%)
Carbs41.7 g (16%)
Sugars9.9 g (11%)
Protein24.7 g (49%)
Sodium1278.5 mg (64%)
Fiber4.6 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
Step 2
In a bowl, combine the ricotta, eggs, Parmesan, 1/2 cups of the mozzarella, and 1/2 teaspoon of the salt.
Step 3
Stir in the carrots.
Step 4
Set this mixture aside.
Step 5
In another bowl, stir the remaining 1/2 teaspoon of salt into the zucchini.
Step 6
Spread 1/3 cup of the marinara sauce on the bottom of the prepared crock.
Step 7
Place 3 of the noodles on top of the sauce.
Step 8
Gently break the noodles, as needed, te cover the sauce as well as you can.
Step 9
Spread them with 1 cup of the cheese mixture.
Step 10
Top with 1 cup of the zucchini.
Step 11
Top with 2/3 cup of the marinara sauce.
Step 12
Add another layer of 3 noodles, gently breaking the noodles as needed, then a lay of all the remaining cheese mixture, and then a layer of the remaining zucchini.
Step 13
Top with a final layer of the remaining 3 noodles, gently breaking the noodles as needed, and the remaining marinara sauce.
Step 14
Scatter the remaining 2 cup mozzarella on top.
Step 15
Cover.
Step 16
Cook on Low 3 to 4 hours or on High 2 to 2 1/2 hours.
Step 17
Let stand 15 to 20 minutes to firm up before serving.
Step 18
Just before serving, scatter chopped fresh spinach or basil ribbons over top.
Notes
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