Preparation Steps

• In a medium sauce pan, brown ground beef and season with salt. When cooked, drain in a colander to remove any fat.
• Add olive oil to the pan and sauté garlic and onions about 2 minutes. Return the meat to the pan, add crushed tomatoes, basil, salt, and pepper. Simmer on low for at least 30-40 minutes, covered. The sauce should be thick.
• Meanwhile, slice zucchini into 1/8" thick slices. Lightly salt the slices and set aside for 10 minutes. Zucchini has a lot of water when cooked; salting it draws out moisture. After 10 minutes, blot excess moisture with a paper towel.
• Preheat a gas grill or grill pan to medium-high heat. Grill zucchini slices for 2 to 3 minutes per side, until slightly browned. Place on paper towels to absorb any excess moisture.
• Preheat oven to 375°F (190°C).
• In a medium bowl, mix ricotta cheese, Parmesan cheese, and the egg. Stir well.
• In a 9x12 casserole dish, spread 1/2 cup of the meat sauce on the bottom. Layer zucchini slices to cover the bottom. Spread 1/2 cup of the ricotta cheese mixture over the zucchini, then top with 1 cup of the mozzarella cheese. Repeat the layering process until all ingredients are used. For the final layer, top with the remaining zucchini and sauce, cover with foil, and bake for 30 minutes. Uncover and bake for another 20 minutes (to dry up the sauce). Finally, sprinkle the remaining 1 cup of mozzarella cheese on top and bake until melted, about 10 minutes.
• Let stand for about 5-10 minutes before serving.