- Number of Servings
- 1 lb. 93% lean beef
- 3 cloves garlic
- 1/2 onion
- 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 cheese, shredded
- 1/4 cup Parmesan cheese
- 1 large egg
In a medium sauce pan, brown meat and season with salt. When cooked, drain in colander to remove any fat. Add olive oil to the pan and sauté garlic and onions about two 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. Timesaver tip – Double or trip the recipe and freeze for later.
Meanwhile, slice zucchini into 1/8″ thick slices, lightly salt and set aside for 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel. On a grill pan or in oven, grill zucchini on each side until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture. Preheat oven to 350°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. In a 9×12 casserole, spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil. Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.
- Nutrition Information
- Calories: 345 • Fat: 12 g • Carbs: 12 g • Fiber: 2 g • Protein: 36 g • Sugar: 8g