Tuesday, October 25, 2011

Easy Crock Pot Zucchini Spaghetti

Today, Luke and I are celebrating 4 months of marital bliss. Like a lot of our friends, we are on the newlywed budget, which means no fancy dinners at Italian restaurants : ) But who needs fancy when you've got a crock pot and a few leftover bottles of red wine from the wedding?

This recipe only took 1 1/2 hours to make in the crock pot, which is a little silly in my opinion. Isn't the point of a crock pot to throw it in, go about your day, and come home 8-10 hours later to an already-cooked dinner? Anyway... it only took about 15 minutes to put together, so that's a plus in my book. Did I mention we're low on time lately? There's nothing gourmet or fancy about this, but it sure was delicious!

1 box whole wheat spaghetti, uncooked
1 16 oz. jar of spaghetti sauce (I like Ragu garden harvest because it has several servings of vegetables)
1 cup fat-free ricotta cheese
1/2 cup park-skim mozzarella, shredded
1 tsp Italian seasoning
sea salt and pepper to taste
1 large zucchini, shredded

Combine ricotta, mozzarella (save a little to sprinkle on top), Italian seasoning, salt, and pepper. In the crock pot, layer as follows: spaghetti sauce, spaghetti (broken in half), cheese mixture, zucchini. I had enough for 3 layers of each. Cook on high for 1.5 hours.

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