Ingredients

The following ingredients have 5 Servings
  • 1.5 pound zucchini ((about 2-3 depending on size))
  • 1-2 teaspoons salt
  • 24 oz marinara sauce ((no sugar added or homemade preferred))
  • 15 oz ricotta cheese
  • 8 oz provolone ((shredded))
  • 8 oz mozzarella ((shredded))
  • 1/4 cup shredded parmesan cheese
  • Fresh basil for garnish ((if desired))

Instruction

  • Cut ends from squash and then using mandoline or sharp knife, slice lengthwise into 1/4 inch thick strips
  • Place in a large colander over a bowl or over the sink and sprinkle well with 1 teaspoon of salt
  • Let sit for at least 20-30 minutes and then cover with a paper towel and gently press out at much water as you can (I used a potato masher, carefully!) and pat them dry
  • If they still seem to have a lot of water, add a little more salt and repeat
  • Add about 1/2 cup marinara in bottom of slow cooker, then layer about 1/3 of the noodles, cheeses (except parmesan) and more sauce until you have 3 layers.
  • Top with remaining sauce, cheese and and parmesan cheese
  • Cover and cook on high for 2-3 hours or low for 4-6 until "noodles" are tender
  • Remove cover and let sit for about 15-20 minutes before slicing and serving with fresh basil ribbons