Italian Zucchini Casserole

Name: Italian Zucchini Casserole
Cuisine: Italian
Ingredients: 4 small (about 1½ pounds) zucchini; 2 large eggs; 2 cups ricotta cheese; 1 teaspoon dried Italian seasoning; ¾ teaspoon salt, divided; ½ teaspoon pepper, divided; 1 tablespoon olive oil; 1 pound lean ground beef; 3 garlic cloves, minced; 1 (26-ounce) jar pasta sauce, any flavor; 2 cups (4 ounces) shredded mozzarella cheese, divided; ½ cup shredded Parmesan cheese

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

If you enjoy lasagna but are avoiding wheat, this recipe will satisfy your craving. Using a mandoline makes it quick and easy to slice many squash into even pieces. You can slice into rounds or into long planks. Because squash has a lot of moisture compared to pasta, it’ll water out less if precooked a bit.

Ingredients

4 small (about 1½ pounds) zucchini
2 large eggs
2</

Europe
Italy
Main course
Gluten-free

Method

Preheat oven to 350°.

Cut zucchini ¼-inch-thick slices. Place in layers between paper towels on a plate. Microwave 3 to 5 minutes or until crisp-tender. Set aside.

Beat eggs in a large bowl. Stir in ricotta cheese, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepp