Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 medium zucchinis, sliced into 1/4-inch rounds
  • 1 tbsp olive oil
  • 1/2 tsp salt (for sweating zucchini)
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese

Instructions:

  1. Brown the lean ground beef in a skillet over medium-high heat until no longer pink. Add the diced onion and garlic, sautéing until onions are translucent. Stir in the marinara sauce, oregano, salt, and pepper, then simmer for 5 minutes until thickened.
  2. Place zucchini slices on a paper towel-lined tray, sprinkle with salt, and let sit for 10 minutes. Pat dry firmly. Heat olive oil in a skillet and sear zucchini slices for 1-2 minutes per side until light golden edges appear.
  3. Preheat oven to 375°F (190°C). In a 9x9 inch baking dish, spread a thin layer of the beef mixture on the bottom, followed by a layer of zucchini slices, a layer of ricotta cheese, and a sprinkle of mozzarella. Repeat these layers until all ingredients are used.
  4. Top the final layer with the remaining mozzarella and parmesan cheese. Bake for 20-25 minutes until the cheese is bubbly and golden-brown. Let the dish rest for 10 minutes before slicing.