One of my favorite ways to eat zucchini is in slow cooker lasagna in place of noodles. Oh yum. Here’s the recipe so you can make it too!
Last summer, I shared my five favorite zucchini recipes and slow cooker zucchini “lasagna” was one of them. Replace the lasagna noodles with thinly sliced zucchini and you’re good to go.
The biggest difference between zucchini lasagna and my favorite lasagna recipe is that I use a lot less sauce because the zucchini releases a lot of liquid while cooking. I also add meat to make the meal extra hearty. My husband and dad love that!
Making lasagna in your slow cooker is so much more convenient than your oven. No need to heat up your kitchen and you can leave the house while it’s cooking. (Of course you can certainly make this recipe in your oven too – I’ve already made it twice that way this year and it’s delicious.)
Subbing zucchini for the noodles in this lasagna recipe makes the prep time super fast because you don’t have to boil any noodles. Yay!
This might defeat the purpose of using zucchini instead of noodles, but we like to eat ours with a big piece of crusty garlic bread! YUM.
Author: Kitchen Nostalgia Serves: about 4 lb (1.8 kg) dough Ingredients 2½ cup non-dairy milk, lukewarm 2 tsp sugar 80 g fresh yeast (or 4 tsp active dry yeast or 4 tsp instant yeast) 6⅔ cup (1 kg) all-purpose flour 4 tsp baking powder 3 tsp salt ½ tsp lemon juice 4 Tbsp + 1 tsp oil...
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