Prep Time: 40 minutes
Cooking Time: 1 hour (20-30 minutes for zucchini and 20-30 minutes for final dish)
Yields: 3-4 servings
Ingredients:
6 - zucchini, cut lengthwise into 1/2 inch thick slices
Salt
2 tablespoons - olive oil
1 pound - lean ground grass fed beef
½ - onion, chopped
1 - clove garlic, minced
1/4 teaspoon - ground cinnamon
1/4 teaspoon - ground nutmeg
¼ cup - parsley, chopped
1 (8 ounce) can - tomato sauce
3/4 cup - almond cheese, like Kite Hill Ricotta or So Delicious Mozzarella
1/4 teaspoon - ground nutmeg
salt, to taste
ground black pepper, to taste
Directions:
Bake zucchini slices with a little olive oil and salt for about 20-30 minutes until soft and slightly golden.
In a large skillet over medium heat, melt olive oil and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg and parsley. Pour in the tomato sauce and mix well. Add the parsley. Simmer for 20 minutes.
Arrange a layer of zucchini in a greased 9x13 inch-baking dish. Cover zucchini with all of the meat mixture, and then sprinkle 1/2 of cheese over the meat. Cover with remaining zucchini, and sprinkle the rest of cheese on top.
Bake for 20-30 minutes at 400 degrees F (175 degrees C)
Serve and enjoy!
Download the recipe PDF here.
