YOUR SOLIN GENERATED RECIPE
Ground Beef Ricotta Marinara Bake
Lean ground beef and zucchini rounds layered with dollops of creamy ricotta and rich marinara, baked until the cheese becomes perfectly bubbly and golden.
INGREDIENTS
6 oz 93% lean ground beef
0.5 tbsp extra virgin olive oil
1 medium zucchini
0.25 cup part-skim ricotta cheese
0.5 cup no-sugar-added marinara sauce
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 clove garlic
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the zucchini into thin rounds and set aside.
Heat the olive oil in a skillet over medium-high heat and brown the ground beef until no longer pink.
Add the minced garlic, sea salt, black pepper, and dried oregano to the beef, sautéing for 1 minute until fragrant.
In a small oven-safe baking dish, spread half of the marinara sauce on the bottom.
Layer half of the zucchini slices over the sauce, followed by the cooked ground beef mixture.
Dollop the ricotta cheese over the beef and spread it gently with the back of a spoon.
Top with the remaining zucchini slices, the rest of the marinara sauce, and a sprinkle of parmesan cheese.
Bake for 20-25 minutes until the zucchini is tender and the cheese on top is melted and slightly browned.