Ingredients
Scale
- 4 large zucchinis
- 2 pounds minced beef
- 24 ounces tomato-based pasta sauce
- 15 ounces ricotta cheese
- 1 cup shredded parmesan reggiano
- 1.5 cups mozzarella cheese
- 1 egg
- Fresh parsley and basil
Instructions
- Preheat oven to 375°F (190°C). Slice zucchini lengthwise into thin strips.
- In a large skillet, brown minced beef over medium heat; season with salt and pepper.
- In a mixing bowl, combine ricotta, egg, half of the parmesan, salt, pepper, parsley, and basil.
- In a baking dish, layer tomato sauce, zucchini slices, beef mixture, and ricotta mixture repeatedly.
- Finish with remaining zucchini slices topped with tomato sauce and mozzarella.
- Cover with foil and bake for 30 minutes; uncover for an additional 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the dish (approx. 300g)
- Calories: 485
- Sugar: 7g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg