YOUR SOLIN GENERATED RECIPE
Hearty Lean Ground Beef and Ricotta Layered Zucchini Bake
Enjoy a satisfying layered bake featuring lean ground beef and creamy ricotta nestled between tender zucchini slices. This dish brings a wonderful balance of savory beef, smooth ricotta, and fresh zucchini, perfectly seasoned with aromatic herbs for a hearty meal suitable for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Lean Ground Beef
0.5 cup Part-Skim Ricotta Cheese
1 medium Zucchini
1 small Onion
2 cloves Crushed Garlic
0.5 cup No-Salt Added Tomato Sauce
1 teaspoon Italian Seasoning
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips. Dice the small onion and mince the garlic.
In a skillet over medium heat, sauté the onion and garlic until softened, about 3-4 minutes.
Add the lean ground beef to the skillet and cook until browned, breaking it apart as it cooks. Season with salt, pepper, and Italian seasoning.
Stir in the tomato sauce into the beef mixture, letting it simmer for 2 minutes to meld the flavors.
Lightly grease a baking dish. Arrange a layer of zucchini slices at the bottom.
Spread half of the beef and tomato sauce mixture over the zucchini, then dollop and gently spread half of the ricotta cheese on top.
Repeat with another layer of zucchini, then the remaining beef sauce, and top with the rest of the ricotta.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is slightly golden.
Let the bake cool for a few minutes before serving.