- 10 Zucchini, thinly sliced
- 2 Tbs. Oil
- Garlic Powder to taste
- 26 oz. jar Spaghetti Sauce
- 8 oz. Shredded Mozzarella Cheese
- 1-2 Cups Shredded Parmesan Cheese
Heat oil in a skillet over medium heat. Working in batches, saute zucchini until tender. Layer 1/4 of zucchini in a slow cooker; sprinkle with garlic powder. Spoon 1/4 of sauce over top; sprinkle with 1/4 of cheeses. Repeat layers 3 times, ending with cheeses. Cover and cook on low for 2-4 hours, until cheese melts. Serves 10-12.