Zucchini Lasagna

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Slow Cooker Zucchini Lasagna
12 oz part-skim ricotta, or cottage cheese drained of excess moisture
1 large egg
1/4 cup freshly grated Parmesan cheese
2 cups packed baby spinach, chopped
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp each, sea salt & pepper, or to taste
olive oil to lightly coat slow cooker
1 – 15 oz jar marinara sauce, or homemade tomato sauce
4 medium zucchini, sliced 1/8″ thick
8 oz mozzarella cheese, shredded
2 Tbsps parsley, chopped to garnish