can (14.5 ounces) CONTADINA Stewed Tomatoes, undrained
1
teaspoon granulated sugar
1
teaspoon Italian herb seasoning
1
teaspoon black pepper
1
pound lean ground beef
3
teaspoons seasoned salt
6
medium zucchini squash, sliced 1/8 inch thick
2
cups (8 ounces) shredded mozzarella cheese
2
cups (15 ounces) ricotta cheese
3
tablespoons grated Parmesan cheese
Prep Time
20 minutes
Cook Time
70 minutes
1. Combine tomato sauce, undrained stewed tomatoes, sugar, Italian seasoning and pepper in medium saucepan.
2. Simmer, uncovered, for 25 minutes, stirring occasionally. In medium skillet, brown beef; drain. Stir in seasoned salt and tomato sauce mixture.
3. Butter bottom of 13×9-inch baking dish. Layer half of zucchini slices on bottom of baking dish; sprinkle lightly with salt. Spread half of ground beef mixture over zucchini. Sprinkle with mozzarella cheese; spread ricotta cheese evenly over mozzarella. Top with remaining zucchini slices; sprinkle lightly with salt. Spread with remaining beef mixture. Sprinkle Parmesan cheese on top.
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