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In a medium sauce pan, brown meat and season
with salt. When cooked drain in colander to
remove any fat. Add olive oil to the pan and
saute garlic and onions about 2 minutes. Return
the meat to the pan, add tomatoes, basil, salt
and pepper. Simmer on low for at least 30-40
minutes, covered. Do not add extra water, the
sauce should be thick. Meanwhile, slice
zucchini into 1/8 in. thick slices. Preheat
oven to 375 degrees.
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In a medium bowl mix ricotta cheese, parmesan
cheese and egg. Stir well. In a 9x13 casserole
spread 1/2 cup of sauce on the bottom and layer
the zucchini to cover. Spread 1/2 cup of the
ricotta cheese mixture, then top with 1 cup of
the mozzarella cheese and repeat the process
until all your ingredients are used up. The
last layer top with remaining zucchini and
sauce, cover with foil and bake 30 minutes.
Uncover the foil and bake 20 minutes (to dry up
the sauce) then place the remaining 1 cup
mozzarella and bake until melted, 10 minutes.
Let stand about 5-10 minutes before serving.
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