Ingredients
- 4 large zucchinis
- 2 pounds minced beef
- 24 ounces tomato-based pasta sauce
- 15 ounces ricotta cheese
- 1 cup shredded Parmesan Reggiano
- 1½ cups shredded mozzarella cheese
- 1 egg
- Salt and pepper, to taste
- Small handful fresh parsley and basil, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Slice zucchinis lengthwise into thin, even slices. Salt them and let sit for 15–20 minutes, then pat dry to reduce moisture.
- In a large pan, cook minced beef over medium-high heat until browned.
- Stir in pasta sauce, reserving ½ cup. Remove from heat.
- Mix ricotta, Parmesan, egg, salt, and pepper in a bowl until smooth.
- Spread reserved ½ cup sauce on bottom of a 9×13-inch baking dish. Add a layer of zucchini slices.
- Spread half the meat sauce, half the ricotta mixture, sprinkle with ½ cup mozzarella and herbs.
- Repeat layers: zucchini, remaining meat sauce, remaining ricotta, mozzarella, and herbs.
- Top with a final zucchini layer, herbs, and remaining ½ cup mozzarella.
- Bake 40–45 minutes. Broil 1–2 minutes for a golden top. Let rest before slicing.
Notes
- Grill or broil zucchini slices briefly for extra moisture removal.
- Substitute zucchini with eggplant or yellow squash if preferred.
- Ground turkey or lentils work as alternative protein options.
- Cottage cheese or a mix of cream cheese and Greek yogurt can replace ricotta.
- Use freshly shredded cheese for best melting results.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 5g
- Sodium: 630mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 105mg
