The Dark Kitchen
The Dark Kitchen
The Dark Kitchen
The Dark Kitchen
The Dark Kitchen
Dark's Kitchen
Serves 8, 1/8 total dish per serving,

1 lb 93% lean ground beef
1 1/2 tsp kosher salt
1 tsp olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 28 oz. can crushed tomatoes
2 Tbsp fresh basil, chopped
black pepper, to taste
3 medium zucchini, (8 oz. each) sliced 1/8" thick
1 1/2 C part-skim ricotta cheese
1/4 C Parmigiano Reggiano (Parmesan)
1 large egg
16 oz. (4 C) part-skim mozzarella cheese, shredded


In a medium sauce pan, brown meat and season with salt. Drain. Set meat aside.

Add olive oil to skillet. Sauté garlic and onions for 2 minutes. Return meat to pan.

Add tomatoes, basil, salt, and pepper.

Simmer, covered, on low for 30-40 minutes. Do not add extra water, the sauce should be thick.

Slice zucchini, length-wise, into 1/8" thick slices. Lightly salt and set aside for 10 minutes.

Blot excess moisture with a paper towel.

Grill 2 to 3 minutes per side, until slightly browned (electric grill, BBQ, or oven broiler).

Place on paper towels to soak any excess moisture.

Preheat oven to 375 F degrees.

In a medium bowl, mix ricotta cheese, parmesan cheese, and egg. Stir well.

In a 9x13 baking dish, spread 1/2 C of sauce on the bottom.

Layer zucchini over sauce.

Spread 1/2 C ricotta cheese over top, then 1 C mozzarella. Repeat until all ingredients are used, ending with zucchini and sauce.
cover with foil.

Bake for 30 minutes.

Uncover and bake an additional 20 minutes.

Cover with remaining mozzarella.

Bake another 5-10 minutes, or until cheese is melted.
Zucchini Lasagna
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The Dark Kitchen
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