AuthorHeather BlakeCategoryGluten-free, VeggiesDifficultyIntermediateIncredibly aromatic, flavorful, and an impressive veggie-loaded crowd pleaser!
Using a mandolin or very sharp knife, slice zucchini length-wise into long, thin (1/4 inch) pieces. Spread slices onto layers of paper towels and lightly sprinkle with salt. Let stand for 15 minutes to allow excess water to escape, then pat dry.
Place the top oven rack about 5" from the upper heat element and set the oven to broil (high, or 500 degrees F). Line a baking sheet with foil (NOT wax or parchment paper, as it will burn). Arrange the zucchini slices in a single layer, brush with olive oil, sea salt, and pepper. Flip over and repeat on both sides.
Broil for 8 minutes, or until lightly browned. Place the slices on paper towels to remove excess moisture.
In a medium bowl, whisk the 2 eggs with the cottage cheese and set aside.
Grate the mozzarella and provolone cheeses if not already prepared, set aside.
Lightly coat a 6-quart crockpot with olive oil. Spread 1/2 cup tomato sauce on the bottom.
Create the first layer:
-1 layer zucchini slices
-1/3 of the cottage cheese mixture
-1/3 of the bell peppers and onions
-1/3 of the mozzarella and provolone
-1/2 cup of tomato sauce
Create at least 2 more layers in the same order, finishing with tomato sauce and topping with the mozzarella and provolone.
Cover the crockpot and cook for 2-3 hours. (I initially set it on high and changed it to low because it started bubbling so quickly!)
Turn off slow cooker and let it sit for 30-60 minutes to absorb extra liquid and to allow the lovely flavors to fully marinate!
To serve, slice and scoop out desired portion.
Garnish with fresh parsley!
Ingredients
Directions
Using a mandolin or very sharp knife, slice zucchini length-wise into long, thin (1/4 inch) pieces. Spread slices onto layers of paper towels and lightly sprinkle with salt. Let stand for 15 minutes to allow excess water to escape, then pat dry.
Place the top oven rack about 5" from the upper heat element and set the oven to broil (high, or 500 degrees F). Line a baking sheet with foil (NOT wax or parchment paper, as it will burn). Arrange the zucchini slices in a single layer, brush with olive oil, sea salt, and pepper. Flip over and repeat on both sides.
Broil for 8 minutes, or until lightly browned. Place the slices on paper towels to remove excess moisture.
In a medium bowl, whisk the 2 eggs with the cottage cheese and set aside.
Grate the mozzarella and provolone cheeses if not already prepared, set aside.
Lightly coat a 6-quart crockpot with olive oil. Spread 1/2 cup tomato sauce on the bottom.
Create the first layer:
-1 layer zucchini slices
-1/3 of the cottage cheese mixture
-1/3 of the bell peppers and onions
-1/3 of the mozzarella and provolone
-1/2 cup of tomato sauce
Create at least 2 more layers in the same order, finishing with tomato sauce and topping with the mozzarella and provolone.
Cover the crockpot and cook for 2-3 hours. (I initially set it on high and changed it to low because it started bubbling so quickly!)
Turn off slow cooker and let it sit for 30-60 minutes to absorb extra liquid and to allow the lovely flavors to fully marinate!
To serve, slice and scoop out desired portion.
Garnish with fresh parsley!
