Crockpot Keto Baked Ziti (with Zucchini)
Let’s talk pasta cravings without the carb coma or elastic waistband regret, shall we?
This crockpot keto baked ziti swaps noodles for zucchini but still serves full-on saucy satisfaction.
Don’t worry—there’s zero sacrifice in flavor, only a serious glow-up in nutrition and sass.
You dump it, forget it, and boom—hours later, dinner shows up looking hot and put together.
It’s cheesy, saucy, “how is this vegan?” magic that somehow still lets you fit in your leggings.
Zucchini said “I am the pasta now,” and frankly, she ate—literally and figuratively.
Crockpot Keto Baked Ziti (with Zucchini)
A low-carb, dairy-free, vegan twist on baked ziti—featuring layered zucchini, plant-based cheese, and rich tomato sauce cooked to perfection in a slow cooker.
Ingredients
Ziti Base:
- 3 medium zucchinis thinly sliced
- 1 tbsp olive oil
- 2 cups marinara sauce sugar-free
- 1 tsp Italian seasoning
- Salt and pepper to taste
Vegan Ricotta Mix:
- 1 ½ cups firm tofu
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 garlic clove minced
- ½ tsp onion powder
- ¼ tsp salt
- 1 tbsp unsweetened almond milk as needed for blending
Vegan Mozzarella:
- 1 cup shredded vegan mozzarella store-bought or homemade
Instructions
- Slice zucchini into thin rounds or strips using a knife or mandoline. Salt lightly and let sit for 10 minutes to reduce water.
- Blend tofu, lemon juice, nutritional yeast, garlic, onion powder, salt, and almond milk until smooth. That’s your ricotta.
- In the crockpot, layer a thin amount of sauce to prevent sticking.
- Add one layer of zucchini slices, followed by dollops of tofu ricotta.
- Pour a spoonful of marinara and sprinkle vegan mozzarella.
- Repeat layers until ingredients are gone—end with sauce and cheese on top like the drama queen you are.
- Cover and cook on low for 4 hours or high for 2.
- Let sit 10 minutes before slicing so it doesn’t slide all over your plate like a bad date.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 12g
Vitamins and Minerals (Per Serving)
- Calcium: 20%
- Iron: 15%
- Vitamin C: 28%
- Folate: 22%
- Magnesium: 12%
Additional Notes/Tips to Enhance the Flavor
- Add red pepper flakes if you like a little drama with your dinner.
- Use roasted garlic in the ricotta to feel extra fancy.
- Let it rest longer for cleaner slices (or don’t, we’re not the food police).
- Serve with a side of sass and a glass of something bubbly.
