Ingredients:
3-4 medium zucchini
1-2 lbs lean ground beef (try to find grass-fed, if possible)
1 small onion, chopped
4-5 cloves of garlic, minced
2 tbsp olive oil
2 cups pasta sauce or tomato sauce with Italian seasoning
Fresh herbs to taste: oregano, basil, etc.
1 cup mushrooms, rough chopped
1 green bell pepper, diced
1-1/2 cups shredded mozzarella cheese
1/2 cup feta cheese
Some Parmesan cheese (optional)
Directions:
Preheat oven to 350 degrees.
Use a vegetable peeler to make ribbons with the zucchini. Once you get to the middle with the seeds, don't use that part.
Sauté the mushrooms and bell pepper in a little bit of olive oil. Set aside.
Meanwhile, brown ground beef with onion and garlic. Drain.
Stir in pasta/tomato sauce, fresh herbs, and sautéed bell pepper and mushrooms.
Lightly oil/grease a 9" x 14" casserole dish.
Layer half the zucchini ribbons on the bottom and spoon half the beef mixture over the zucchini. Sprinkle half the cheeses on top.
Top with another layer of zucchini ribbons, the remaining beef mixture and then the rest of the cheeses.
Bake, uncovered for about 30 minutes. Let rest for 7-10 minutes before serving.
I love garlic so i added a few more cloves than this recipe.
Tip: when making the zucchini ribbons, you don't use the middle part with the seeds. They won't hold up well in this recipe. I roughly chopped them and will eat them tomorrow as a snack.
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Location:East Hartford, CT
