| 1. |
Brown the meat and drain excess fat. Add the pasta sauce. |
| 2. |
Slice the zucchini into 1/8” thick slices. Lightly salt and set aside, this removes excess moisture. Blot excess moisture after 10 mins. |
| 3. |
Grill zucchini 2-3 mins per side and place on paper towel. |
| 4. |
Preheat oven to 375. |
| 5. |
Mix ricotta, parmesan and egg. |
| 6. |
In a 9x13 casserole spread 1/2 cup sauce, then cover with zucchini. Spread 1/2 cup ricotta mixture then 1 cup mozza cheese. Repeat until all ingredients are used up. |
| 7. |
Cover pan with foil and bake 30 minutes. Remove foil and bake another 20 minutes. Add remaining mozza and bake until melted, about 10 mins. |
| 8. |
Let stand 5-10 mins before serving. |
