This recipe was sent by Heather Isis using zucchini as a great pasta substitue:
1 Onion, diced
2 cloves Garlic, crushed
*optional vegetables – grated Carrot, chopped Peppers, Celery, Mushrooms, etc.
450 g Ground Chicken (optional)
2 cans diced Tomatoes
3 TBSP Tomato paste
1/2 Cup Red Wine
1 TSP Basil
1 TSP Thyme
Salt & Pepper to taste
450g Ricotta cheese
**option: Spinach, or finely chopped leafy greens
1/4 cup Parmesan, grated
2 cups Mozzarella cheese, grated
1/4 + 1/4 cup Parmesan cheese, grated
For Tomato Sauce:
Cook onion until soft and translucent. Add garlic (*and vegetables) and continue to Sauté about 3 minutes. If using, add ground chicken and stir until broken up and thoroughly cooked. Add diced tomatoes, tomato paste, wine, herbs and salt & pepper. Bring to boil then reduce heat and simmer for 20 minutes or longer.
Thinly slice zucchini lengthwise. Lightly brush with olive oil, salt and pepper and grill until cooked. Cool, then place on towel to drain excess liquid.
for Cheese Layer:
Stir Ricotta cheese, (**green leafy vegetables), Egg, Parmesan and Parsley and set aside.
Spoon 1/2 cup of tomato sauce to bottom of 9×13 dish. Cover with a layer of grilled Zucchini. Spread 1/2 Ricotta mixture over Zucchini, then sprinkle with 1 cup of Mozzarella cheese. Cover with half of tomato sauce. Repeat. Then sprinkle remaining 1/4 Cup of Parmesan cheese over Mozzarella.
Bake at 350F for 30-45 minutes or until cheese is hot and bubbly