Servings 4, Proteins 5 (per serving), Vegetables 2 (per serving)
1 14oz can crushed tomatoes, (low sodium & no sugar added)
1 cup whole milk ricotta
1/4 cup mozzarella
1/8 cup parmesan
3 medium zucchinis, summer squash or eggplants
16oz ground beef 85% lean, ground pork, ground turkey or ground sausage
1/8 cup chopped basil
1/2 red bell pepper, diced
1 small onion, diced
1 clove chopped garlic
1 Tbsp Italian seasoning
3 Tbsp olive oil
salt and pepper to taste
Cut ends off zucchini and slice into long thin strips using a mandolin or vegetable peeler. Toss in 2 tbsp olive oil, add salt and pepper to taste. Set aside.
In a separate bowl, mix ricotta, basil, Parmesan and salt and pepper to taste. Set aside.
In a skillet, heat remaining 1tbsp olive oil to medium heat and saute red bell pepper, onion and garlic with Italian seasoning until vegetables are softened. Add beef, season with salt and pepper, cook until no longer pink. Set aside.
In a 9×13 baking dish, coat the bottom with crushed tomatoes. Place a single layer of zucchini slices on the crushed tomato. Next spread the ricotta cheese mixture onto the zucchini and then layer the ground beef mixture on top of the ricotta and finish with a spoonful of crushed tomatoes. Continue layering in this order until you run out of zucchini, beef mixture and ricotta. Finish with the remaining mozzarella cheese. Bake at 350° F for 30 minutes.