From the book "How to Make Love and Dinner at the Same Time: 200 Slow Cooker Recipes to Heat up the Bedroom Instead of the Kitchen: by Rebecca Field Jager which addresses the stressful problem of spending nights in the kitchen cooking after long days at the office.
| 1 | cup | tomato sauce |
| 1 | tsp. | Italian seasoning |
| 1/2 | cup | ricotta cheese |
| 1/2 | cup | grated mozzarella cheese |
| 3 | zucchini, thickly sliced | |
| 3 | tbsp. | grated Parmesan Cheese |
Combine the tomato sauce and Italian seasoning and cover the bottom of the slow cooker with a thin layer of the mixture.
Mix together the ricotta and mozzarella cheese. Place a layer of zucchini, followed by a layer of the cheese mixture, in the slow cooker; then repeat.
Pour the remaining sauce over the top and sprinkle with Parmesan. Cook on low for 2 to 3 hours.
Serves 6
Tips: If you like eggplant, use it instead of zucchini, or try a combination..