Ingredients:

  • 1.25 lbs lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 lbs zucchini, sliced into 1/4 inch rounds
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Slice the zucchini into uniform rounds. Toss them in a colander with 1/2 tsp salt and let them sit for 10 minutes.
  2. Rinse the zucchini quickly and pat thoroughly dry with paper towels.
  3. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat. Sear zucchini rounds for 2 minutes per side until light golden edges appear. Remove and set aside.
  4. In the same skillet, add the lean ground beef. Break it apart with a spatula and cook until browned and no longer pink.
  5. Stir in the diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 60 seconds.
  6. Pour in the marinara sauce and Italian seasoning. Simmer for 5 minutes until the sauce thickens. Stir in salt and pepper.
  7. Preheat oven to 400°F (200°C).
  8. Spread half of the beef mixture into the bottom of a 9x9 inch baking dish.
  9. Dollop the ricotta cheese over the beef, spreading it gently into an even layer.
  10. Arrange the seared zucchini rounds in a single layer over the ricotta.
  11. Top with the remaining beef mixture, then sprinkle with shredded mozzarella and grated Parmesan cheese.
  12. Bake for 15-20 minutes until the cheese is bubbly and mahogany-colored. Garnish with chopped parsley before serving.