Preparation Steps

• In a medium sauce pan, brown ground beef and season with salt. Drain any excess fat.
• Add olive oil to the pan and sauté garlic and onions for about 2 minutes. Return the meat to the pan, add crushed tomatoes, basil, salt, and pepper. Simmer on low for at least 30-40 minutes, covered. The sauce should be thick.
• Meanwhile, slice zucchini into 1/8" thick slices. Lightly salt the zucchini and let sit for 10 minutes to draw out moisture. Blot excess moisture with a paper towel.
• Preheat a gas grill or grill pan to medium-high and grill zucchini slices for 2 to 3 minutes per side, until slightly browned. Place on paper towels to absorb any excess moisture.
• Preheat oven to 375°F (190°C).
• In a medium bowl, mix ricotta cheese, Parmesan cheese, and egg. Stir well.
• In a 9x12 inch casserole dish, spread 1/2 cup of meat sauce on the bottom. Layer zucchini slices to cover. Spread 1/2 cup of the ricotta cheese mixture over the zucchini, then top with 1 cup of mozzarella cheese. Repeat the layering process until all ingredients are used. The last layer should be zucchini and sauce, topped with the remaining mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes to allow the sauce to thicken. Finally, bake uncovered for 10 minutes, or until the mozzarella is melted and bubbly.
• Let stand for about 5-10 minutes before serving.