Zucchini Parmigiana

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® Artisan Blends® Shredded Parmesan Cheese, divided
• Coarse ground black pepper (optional)

DIRECTIONS

• 1

  Preheat oven to 350°F.

• 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.

• 3

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

• 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.