Skinny crock pot zucchini ziti

By kallen2302

Serving Size: 3/4 cup Calories: 168 Total Fat: 8 g Saturated Fat: 4 g Trans Fat: 0 Cholesterol: 21 mg Sodium: 476 mg Carbohydrates: 25 g Sugars: 4 g Dietary Fiber: 2 g Protein: 15 g (Estimated data)

Minimum Crock Pot Size: 5 quarts (medium-large)

Ingredients

• Prep Time: 20 minutes
• Cook Time: 2-3 hours
• 1 1#7.8 ounce jar of marinara sauce
• 3 cups penne shells, dry
• 2 cups fat-free cottage cheese
• 2 cups skim mozzarella cheese, shredded
• 1 large zucchini (1/4 slices)
• 1 tablespoon fresh oregano (finely chopped)
• 1 tablespoon fresh basil (finely chopped)
• 1/4 teaspoon black pepper
• optional: sauteed ground beef + onion + garlic

Preparation

Step 1

1) In a large mixing bowl combine cottage cheese, mozzarella, oregano, basil, and black pepper. In the slow cooker, spoon 1/4 of the marinara on top of the bottom. Add 1 cup penne shells, 1/3 zucchini slices and 1 cup cheese mixture. Repeat until you have 3 layers. Top off with remaining marinara and lastly, cheese.

2) Note: Keep penne shells and cheese away from the edges by about 1". Pasta tends to get hard and cheese burns if allowed to touch the sides while cooking.

3) Cover and cook on high for approximately 2 hours or until pasta is Al Dente (firm but not hard). Enjoy!

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