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Categories:
extra lean ground beef onion tomatoes tomato sauce oregano basil rosemary zucchini salt Ricotta cheese cheese eggs Mozzarella cheese Parmesan cheese
Viewed: 31 - Published at: 9 months agoIngredients
- 1 lb. extra lean ground beef
- 1 small onion, minced
- 4 medium tomatoes, peeled and sliced
- 2 c. tomato sauce
- 1/2 tsp. diced oregano, crushed
- 1/2 tsp. dried basil, crushed
- 1/2 tsp. dried rosemary, crushed
- 4 medium zucchini
- salt and pepper to taste
- 1 c. Ricotta cheese
- 1 c. small curd cottage cheese
- 2 eggs
- 4 oz. Mozzarella cheese, shredded
- 1/3 c. grated Parmesan cheese
Method
- Heat oven to 375°.
- In large skillet, saute beef and onion. Drain off any fat.
- Add tomatoes, tomato sauce and seasonings. Simmer uncovered for 15 minutes or more, stirring occasionally. Slice zucchini lengthwise about 1/4-inch thick.
- Grease 9 x 13-inch baking dish and arrange 1/2 the slices on bottom. Sprinkle with salt and pepper to taste.
- Blend Ricotta, cottage cheese and eggs.
- Spread over zucchini.
- Top with 1/2 the Mozzarella and 1/2 meat sauce.
- Layer with remaining zucchini, Mozzarella and sauce.
- Sprinkle with grated Parmesan and bake, uncovered, 40 to 50 minutes or until zucchini is tender and ingredients are hot and bubbly.
- Let stand for a few minutes before cutting.
- Serves 8.
