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Preheat oven to 375°F (190°C).
Prepare zucchini: Slice zucchini thinly lengthwise using a mandoline or sharp knife. Lightly salt and let sit for 10–15 minutes to release moisture. Pat dry.
Brown the beef: In a skillet, cook ground beef over medium heat until no longer pink. Drain fat, add pasta sauce (except reserved ½ cup), and simmer for 5–10 minutes.
Mix ricotta filling: In a bowl, combine ricotta, egg, salt, pepper, and half the Parmigiano-Reggiano.
Assemble layers in a baking dish:
Spread reserved ½ cup pasta sauce on the bottom.
Add a layer of zucchini slices.
Spread ⅓ of the ricotta mixture, followed by meat sauce, mozzarella, and Parmesan.
Repeat layers, finishing with zucchini, sauce, and mozzarella.
Bake for 35–40 minutes until bubbly and golden. Let rest for 10–15 minutes before slicing.
Garnish with fresh basil and parsley.
Serving and Storage Tips:
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