3mediumzucchini - sliced ⅛-inch thick (use a potato peeler)
15ouncesRicotta cheese
16ouncesMozzarella cheese - shredded
¼cupParmesan cheese
1largeegg
1pinchsalt
1pinchground black pepper
Instructions
Preheat the oven to 350°F.
Cook the ground meat in a large skillet over medium heat with the garlic, basil, salt and pepper. Once the pink goes away, add in the onion and cook until browned.
Add sauce to the cooked ground meat and simmer for about 10-15 minutes. Meanwhile, combine ricotta, parmesan, 8 ounces mozzarella, and egg in a bowl and mix.
Arrange zucchini slices into the base of a baking dish. Layer with half of the meat sauce and cheese mixture. Repeat layering and top with the final layer of zucchini slices.
Sprinkle it with the remaining mozzarella. Cover with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15 minutes.
Notes
You can always mess with the amount of cheese. You don’t have to use all that the recipe calls for, especially if you are being mindful of your fat intake—for example, only one layer of the cheese. In any case, I can assure you will enjoy having this prepped in your fridge!