Ingredients:

  • 3 medium zucchini (about 700g / 1.5 lbs), sliced lengthwise into 1/8-inch thick slices
  • 1 teaspoon sea salt (5g)
  • 1 tablespoon olive oil (15ml)
  • 1 pound ground beef (450g) (at least 80% lean)
  • 1 medium onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (6 ounce) can tomato paste (170g)
  • 1 teaspoon dried oregano (2g)
  • 1/2 teaspoon dried basil (1g)
  • 1/4 teaspoon red pepper flakes (optional) (0.5g)
  • Salt and freshly ground black pepper, to taste
  • 15 ounces ricotta cheese (425g), whole milk
  • 1 large egg (50g)
  • 1/4 cup grated Parmesan cheese (25g), plus more for topping
  • 1/4 teaspoon salt (1g)
  • 1/4 teaspoon freshly ground black pepper (0.5g)
  • 8 ounces mozzarella cheese (225g), shredded
  • Fresh Parsley for garnish (optional)

Instructions:

  1. Salt zucchini slices and let them drain in a colander for at least 30 minutes to remove excess moisture. Pat dry with paper towels.
  2. Brown ground beef in a large skillet. Drain off any excess fat. Add onion and garlic and sauté until softened. Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes, stirring occasionally, allowing the sauce to thicken and flavours to meld.
  3. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix well.
  4. Spread a thin layer of meat sauce in the bottom of the baking dish. Layer zucchini slices over the sauce. Spread half of the ricotta cheese mixture over the zucchini. Sprinkle with 1/3 of the mozzarella cheese. Repeat layers: meat sauce, zucchini, ricotta mixture, mozzarella cheese. Top with a final layer of meat sauce, zucchini, and the remaining mozzarella and Parmesan cheese.
  5. Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 20 minutes, or until the cheese is melted and bubbly and lightly browned. Let stand for 10-15 minutes before slicing and serving.
  6. Garnish with fresh parsley to add to the dish