Ingredients: |
Ingredients: 1 lbs ground beef or turkey
1 1/2 kosher salt
1 tsp Olive oil
1/2 large onion, chopped
3 gloves garlic, minced
1 can crushed tomatoes (28 oz)
2 tbsp chopped fresh basil
Black pepper to taste
3 medium zucchini sliced 1/8 inch thick
1 1/2 cup part-skimmed ricotta
1/4 parmigiano reggiano
1 large egg
16 oz (4cups) shredded patk skim mozzarella
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Directions: |
Directions:1. Brown your meat and season with salt, drain and remove any fat
2. Add olive oil, garlic, onions for a few minutes, add meat back in and add tomatoes, bail, salt, pepper. ( I add any other veggies I want as well) simmer on low covered 30-40 mins. You want the sauce to be thick, add tomato paste if you need to thicken it up.
Another tip for sauce, if you find the sauce to tart, add some sugar to remove the tartness
3. In the meantime, slice your zucchini and lay them flat, sprinkle salt ontop of the zucchini (this removes moisture) 10 minutes later dab zucchini to remove moisture.
4. Preheat grill to medium, grill zucchini 2-3 minutes per side until slightly browned. Place on paper towel to soak up any excess moisture.
5. Preheat oven 375 degrees
6. Mix ricotta, parmesan and egg together. Mix well
7. 9x12 dish spread 1/2 cup of sauce on bottom and layer the zucchini to cover. Spread 1/2 cup of cheese mixture and then top with mozzarella.... repeat process until everything is used up.
Cover with foil and bake 30 minutes (tip, spray foil with non stick spray and the cheese will not stick to foil) uncover the foil and bake another 20 minutes. Add remaining mozzarella and bake until melted and your mouth waters
8. Let stand 5-10 minutes before serving |
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