In a medium bowl, combine the fat-free cottage cheese, 1 cup of shredded mozzarella, black pepper, and kosher salt. Stir until well blended and creamy.

Pour 1 cup of jarred marinara sauce into the bottom of your slow cooker.

In a large mixing bowl, combine the uncooked whole grain ziti shells with the remaining 24 ounces of marinara sauce. Toss until coated.

Layer half of the marinara-coated pasta mixture on top of the marinara sauce, followed by half of the zucchini slices, and half of the cheese mixture. Repeat layers.

Cover the slow cooker and set it to cook on low for about 2 hours.

Once cooking time is complete, check that the pasta is cooked through and serve with grated Parmesan cheese on top.