How to make it

  • Sauce:
  • Heat 2 tablespoonsoil in a wide pan over medium heat.
  • Add garlic and onion and cook until onion is soft.
  • Add mushrooms and ground beef if making meat sauce.
  • Cook, stirring until meat is lightly browned, about 5 minutes.
  • Stir in canned tomatoes and liquid, tomato paste, wine, oregano, basil, salt and pepper.
  • Boil gently, uncovered, until thick. About 25 minutes.
  • Arrange half the zucchini slices in a greased 3-quart casserole dish or baking dish.
  • Evenly top with half the mozzarella, half the ricotta and half the sauce.
  • Repeat layers then sprinkle with parmesan cheese.
  • Bake, uncovered, at 350° fo 35 minutes or until zucchini is tender when pierced and the cheese is lightly browned.
  • Serve with warm crusty Italian or French bread.

Reviews & Comments 2

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    " It was excellent "
    caladrienne ate it and said...
    The sauce was especially phenomenal! I tried a bit of it on some angel hair pasta before I added it to the dish..and WOW! The sauce by itself deserves 5 stars! I used Chianti for the red wine, which is perfect for tomato-based sauces. I also improvised a bit by using a combination of zucchini and yellow squash, as well as some extra mushrooms. Fabulous!
    Was this review helpful? Yes Flag
  • chihuahua 11 years ago
    I love the idea of using zucchini instead of lasagne noodles for a twist. I can't wait to try this!
    Was this review helpful? Yes Flag
    " It was good "
    ravenseyes ate it and said...
    hey must be good its almost the exact same recipe I make
    Was this review helpful? Yes Flag

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