Zucchini Lasagna | School of Medicine | West Virginia University

Ingredients

• 3 large zucchini
• 1 lb ground beef, 93% lean
• 16 oz ricotta cheese, part skim
• 1/2 cup parmesan cheese, grated
• 2 cups mozzarella cheese, part skim, shredded
• 24 oz jar marinara sauce
• 1/2 cup onion, finely chopped
• 1 egg
• 1 tsp olive oil
• 2 tsp garlic, minced (or 1/2 tsp garlic powder)
• 1/2 tsp Italian seasoning
• 1 tbsp parsley, chopped (or 1 tsp dried)
• Salt and pepper to taste