- (2 or 3 medium) Zucchini
- (1 - 1.5 pounds) Premium Ground Beef
- (1) medium onion, finely diced
- (4 - 6) cloves of garlic, minced
- (16 oz) ricotta cheese
- (16 oz) cottage cheese
- (2 cups) shredded mozzarella cheese
- (2 Tablespoons) Italian herb blend
- (1/2 tsp) salt
- (16 oz) canned, diced tomatoes, drained thoroughly
- (1/2 cup or to taste) shredded or grated parmesan
Slice the zucchini into uniform rounds about 1/8" thick. Spread them out and salt and let them sit for at least 15 minutes to draw out excess moisture.
Preheat the oven to 350*F.
Add 2T of avocado or olive oil to hot skillet, then add onions and Eden Pure Beef, breaking up beef and stirring onions over medium heat until meat starts to brown. Add garlic and continue to cook until meat is browned and onions are translucent. Salt to taste.
In a separate bowl, mix the ricotta, cottage cheese, and half the shredded cheese with the herbs and salt.
Blot zucchini to dry, then cover bottom of a large casserole dish with a single layer of slightly overlapping slices. Top with half the cheese mixture, half the diced tomatoes, and half the beef mixture.
Repeat for a second layer, topping the last off with any remaining zucchini slices. Spread the tomato sauce over the top and cover with remaining shredded cheese and a generous sprinkle of Parmesan cheese.
Bake on 350*F for 35 minutes or util cheese on top is lightly browned.
Remove from oven and allow to rest for 5 minutes before serving.
* For a winter squash twist, try these substitutions:
Swap the summer squash for thinly sliced winter squashes like butternut or acorn squash (microwave the slices in a covered dish with a little water for about 3 minutes to ensure they are softened enough). You can downplay the sweetly distinctive taste of the winter squash by adding shredded winter greens (lacinato kale is my fave) or play it up with the addition of a 1/4 tsp of nutmeg and replacing the ricotta cheese with mascarpone!