Step 1

Prepare Zucchini - Preheat outdoor grill, grill pan, or large skillet to medium/high heat. Slice zucchini into 1/4” thick long slices or rings if preferred, discard the ends. Spray or brush both sides lightly with olive oil and season all over with about 2 tsp salt and 1/2 tsp pepper. Grill for 2 minutes per side over medium/high heat until crisp-tender.

Step 2

Make the Meat Sauce - preheat the oven to 375 ̊F. Place a deep saucepan or Dutch oven over medium/high heat and add 1 Tbsp olive oil and ground beef. Sauté, breaking it up with a spatula until browned, about 5 minutes. Drain off all but 2 Tbsp of fat.

Step 3

Add diced onions and sauté 5 minutes, then add garlic and sauté another minute. Add pasta sauce, half to the basil or parsley. Season with 1 tsp fine sea salt and 1/2 tsp pepper. Bring to a low boil, then cover and simmer for 10 minutes, stirring occasionally. Season to taste then remove from heat and set aside.

Step 4

In a mixing bowl, combine 1 cup mozzarella, ricotta cheese, parmesan, 1 egg, the rest of your basil or parsley, and 1/2 tsp fine sea salt. Stir to combine.

Step 5

Spread 1/2 cup meat sauce in the bottom of a 9x13 casserole dish. Add a layer of zucchini, spread 1/3 of the meat sauce, and sprinkle with 1 cup of mozzarella. Spoon on and spread the top with 1/2 of your cheese sauce. Repeat until you have 3 layers of zucchini.

Step 6

Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375 ̊F for 40-45 minutes. Remove the foil and broil for 3-4 minutes to create a golden cheesy top. Rest for 15 minutes before slicing and garnish with basil or parsley, if desired, and serve.