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.