1 lb ground beef
1 1/2 tsp salt
1 tsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 (28 oz can) crushed tomatoes
2 tbsp chopped fresh basil
4- 5 medium (8 ounces each) zucchini, sliced 1/8″ thick
1 1/2 c part-skim ricotta
1/4 c Parmigiano Reggiano, grated
1 large egg
16 oz mozzarella cheese, shredded or sliced thin
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 saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
Heat a grill over medium heat, grill zucchini about 2 minutes per side.
Combine the ricotta, parm and egg in a bowl and set aside.
For assembly, put 1/3 of the tomato sauce in the bottom of your baking pan, cover with a layer of zucchini, 1/2 of the ricotta mixture, 1/3 of the mozzarella, repeat. reserve 1/3 of the mozzarella.
Bake at 375 covered for 30 min. Remove cover, top with remaining mozzarella and bake 25 – 30 min until brown and bubbly.
Serves 8 – 10.