Zucchini Parmigiana

Name: Zucchini Parmigiana
Prep time: 15 min
Cook time: 50 min
Ingredients: 2 tsp. olive oil; 1 medium yellow onion, chopped; 1 Tbsp. minced garlic; 1/2 cup chopped fresh basil; 1 pound extra lean ground beef; 3 cups (24 oz.) tomato and basil pasta sauce, divided; 9 small zucchini, each cut lengthwise into 4 slices; 2-1/2 cups (10 oz.) Sargento® Shredded Parmesan Cheese, divided; Coarse ground black pepper (optional)

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Prep Time: 15 minutes

Cook Time: 50 minutes

Servings: 8

Ingredients

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2 tsp. olive oil1 medium yellow onion, chopped1 Tbsp. minced garlic1/2 cup chopped fresh basil1 pound extra lean ground beef3 cups (24 oz.) tomato and basil pasta sauce, divided9 small zucchini, each cut lengthwise into 4 slices2-1/2 cups (10 oz.) Sargento® Shredded Parmesan Cheese, dividedCoarse ground black pepper (optional)

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Instructions

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Step 1

Preheat oven to 350°F.

Step 2

Heat oil in a heavy medium saucepan over medium heat. Add onion, garlic and basil. Sauté 2-3 minutes. Add ground beef and cook about 6-8 minutes until brown. Drain liquid; return meat mixture to saucepan and add 2 cups pasta sauce. Stir well and simmer 10 minutes on low heat.

Step 3

Meanwhile, cook zucchini in boiling salted water until tender, about 2 minutes. Rinse under cold water; drain well and pat dry.

Step 4

Spread remaining tomato and basil pasta sauce on bottom of a 9x13-inch casserole dish. Top with 1/3 zucchini and spoon 1/2 meat mixture over zucchini. Sprinkle with 1 cup cheese. Repeat layering with 1/3 zucchini, remaining meat mixture and 1 cup cheese. Place remaining zucchini on top and sprinkle with remaining cheese. Bake for about 30 minutes until cheese begins to brown. Let stand 5 minutes before serving. Serve with pepper, if desired.