- 1 lb. 93% lean ground beef
- 3 cloves garlic, minced
- 1/2 onion, chopped
- 1 tsp. olive oil
- salt and pepper
- 28 oz. can crushed tomatoes
- 2 tbsp. chopped fresh basil
- 3 medium zucchini, sliced 1/8" thick
- 15 oz. part skim ricotta
- 16 oz. part skim mozzarella, shredded
- 1/4 cup grated parmesan cheese
- 1 large egg
In a medium sauce pan, brown the meat and season with salt. When cooked, drained in colander to remove any fat. Add olive oil to the pan and daute garlic and onions, about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.
Meanwhile, slice the zucchini into 1/8" thick slices, lightly salt and set aside for 10 minutes. After 10 minutes, blot with a paper towel to remove any excess moisture.
On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak up any extra moisture.
Preheat oven to 350 degrees F.
In a medium bowl mix ricotta, parmesan, and egg. Stir well.
In a 9x12 casserole dish, spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta chees mixture, then top with the mozzarella cheese. Repeat this process untill all of your ingredients are used up. Top with sauce and mozarella and cover with foil.
Bake 45 minutes covered , then uncovered for another 15 minutes. Let stand for 10 minutes before serving.