Easy Zucchini Casserole

 

• 4 large zucchini
• 2 pounds ground beef
• 24 ounces pasta sauce
• 15 oz ricotta cheese
• 1 cup shredded parmesan regianno
• 1 1/2 cups mozzarella
• 1 egg
• salt and pepper

Slice the zucchini lengthwise into thin slices, as thin or thick as you'd like. Set aside. Add the ground beef to a large pan over medium high heat. Finely break down the ground beef with a spatula and pan fry it until browned. .  Pour the pasta sauce on top of the ground beef (remember to reserve 1/2 cup) and stir together, then remove from heat. In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper.  Spread 1/2 cup of pasta sauce onto the bottom of your 9x13-inch casserole dish.  Add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.  

• Top the zucchini with 1/2 of the bolognese sauce, and evenly spread 1/2 the ricotta mix on top of that.
• Add 1/2 cup of grated mozzarella on top of the ricotta, along with a sprinkle of chopped parsley and basil.
• Repeat these layers one more time.