What's Cookin'? - Crock-Pot Zucchini Ziti

Last night for dinner, I made a light version of zucchini ziti. In where else? The crock-pot, of course! If you're craving carbs, but don't wanna pack on the pounds, then this recipe's for you. At just 6 points per serving, this may very well be my new go to pasta!

Ingredients:

• 1 jar marinara sauce (no sugar added)
• 3 cups whole-wheat penne shells (dry)
• 2 cups fat free cottage cheese
• 2 cups part-skim mozzarella, shredded
• 1 large zucchini, sliced
• 2 tsp dry oregano
• 2 tsp dry basil
• 1 tsp cracked black pepper

Directions:

1. In a medium-sized mixing bowl, combine cottage cheese, 1 1/2 cups shredded mozzarella, oregano, basil and black pepper.
2. Next, spoon 1/4 of marinara sauce onto the bottom of the Crock-Pot. Then add 1 cup pasta shells (placing them 1/4 inch from the sides of the Crock-Pot to prevent burning), 1/3 of zucchini slices and top with 1/3 of cheese mixture. Repeat until you have three layers. Top with remaining marinara and 1/2 cup of mozzarella.
3. Cover and cook on low for approximately 2 hours, or until pasta is al dente (firm but not hard).
4. Let cool 15 minutes before serving. 

We paired this with a romaine salad, but it would also be good with a chicken breast and/or a side of veggies.

Enjoy!

*Original recipe & nutrition facts found here (via Pinterest).