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Zucchini Parmesan


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  • 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



Step 1

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.

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