Contributed By: Lynn Vagle, a member from Mora, MN
2 large zucchini, thinly-sliced lengthwise
1 T. salt
1 lb. ground beef
1 ½ tsp. black pepper
1 onion, diced
1 c. tomato paste
1 (16 oz.) can tomato sauce
¼ c. red wine
2 T. fresh basil, chopped
1 T. fresh oregano, chopped
1 egg
1 (15 oz.) ricotta cheese
2 T. fresh parsley, chopped
1 lb. fresh mushrooms, sliced
1 (8 oz.) pkg. shredded mozzarella cheese
1 (8 oz.) pkg. shredded parmesan cheese
1 T. garlic powder
Preheat oven to 325°. Grease 9x13-inch pan. Slice zucchini lengthwise, sprinkle with salt, let drain in colander. Brown ground beef with pepper, onion, and garlic; drain. Stir in tomato paste, sauce, wine, and herbs. Add hot water by tablespoonful if too thick. Bring to boil. Reduce heat, and simmer 20 minutes. Stir egg, ricotta, and parsley until combined. Spread half of meat sauce into bottom of pan. Rinse, dry, and layer half of zucchini slices, mushrooms, and mozzarella cheese. Repeat layers and cover with parmesan. Cover with foil. Bake 45 minutes. Remove foil. Increase oven temp. to 350° and bake 15 minutes more. Let stand 5 minutes before serving. Yields 8 servings.
