Slow Cooker Zucchini Casserole

8 375 255
Ingredients Minutes Calories
Prep Cook Servings
15 min 6 h 8
Slow Cooker Zucchini Casserole
Health Rating


1 1/2 cup Bread crumbs, plain
1 tsp Garlic powder
1 tsp Italian herb seasoning, McCormick
2 cup, shredded Mozzarella cheese, partially skimmed
2 large egg Egg white (beaten)
1 medium Zucchini (sliced into 1/4-inch rounds)
1 eggplant Eggplant (sliced into 1/4-inch rounds)
1 can (48oz) Marinara pasta sauce


In small bowl, mix bread crumbs, garlic powder, and seasoning. Set aside ½ cup of the cheese.

Dip sliced eggplant in egg whites and then in bread crumb mixture. Layer in slow cooker, pouring half of the sauce over the top. Spread evenly and sprinkle with half of the remaining cheese. Repeat next layer using zucchini slices. Top with remaining sauce and cheese.

Cover and cook on low 6 hours. Top with reserved ½ cup of cheese before last 15 minutes of cooking.


Nutrition Facts

Per Portion

Calories 255
Calories from fat 77
Calories from saturated fat 32
Total Fat 8.6 g
Saturated Fat 3.6 g
Trans Fat 0
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.2 g
Cholesterol 22.5 mg
Sodium 1094 mg
Potassium 843 mg
Total Carbohydrate 33 g
Dietary Fiber 6.6 g
Sugars 13.2 g
Protein 14.2 g

Dietary servings

Per Portion

Grain 0.6
Meat Alternative 0.1
Milk Alternative 0.6
Vegetables 2.0

Energy sources