Layered Zucchini with Ricotta and Beef

Nice meal in one dish.  Could be made up to the assembling stage and then baked the next night for dinner.

• 4 zucchini, sliced lengthwise
• olive oil
• salt and pepper to taste
• 1 onion, diced
• 3 garlic cloves, minced
• 2 lbs. ground beef
• salt and pepper to taste
• 2 c marinara sauce
• 15 ozs. ricotta
• 1 large egg
• 2 c pecorino cheese
• fresh basil

Preheat oven to 425 degrees.

Place zucchini slices on a parchment-lined sheet pan and brush with olive oil and season with salt and pepper.

Roast for twenty minutes and remove from the oven.  Reduce oven to 400 degrees.

Place the onion and garlic in a skillet over medium heat for five minutes.  Stirring while cooking.

Drain the meat and season with salt, pepper and stir in marinara sauce.

Place ricotta in a medium bowl and stir in egg to combine.

Place on cup of marinara sauce in a 9×13 inch pan.  Then place a layer of roasted zucchini strips over the sauce.  Place meat sauce over top and then spoon the ricotta mixture over the meat.   Sprinkle with pecorino cheese.   Place a second layer of roasted zucchini over the ricotta and then cover with the remaining marinara.  Sprinkle with the remaining pecorino cheese.

Cover with foil, bake at for twenty minutes.  Uncover and bake for ten minutes. It will smell amazing! Let it rest for ten minutes and sprinkle fresh basil leaves on top.