|Salted, excess liquid blotted and ready to grill|
Grilled Zucchini Lasagna
6 to 8 medium zucchini, sliced lengthwise into 1/4-inch slices
Sea salt, to taste
1 pound ground beef or sausage (I used hot Italian chicken sausage)
1/2 cup diced onions, optional
1/2 cup diced red bell pepper, optional
1-1/2 cups pasta sauce (about half of a 24-oz jar)
1/2 pound sliced fresh mozzarella (1/4-inch slices)
6 - 8 thin slices provolone, divided
8 ounces ricotta cheese (about half of a 15-oz container)
1/2 cup finely grated Parmesan cheese, divided
Preheat oven to 350 degrees F. Lightly grease a 2.5 quart square deep baking dish (about 10" x 10").
Line a large cooking sheet or tray with a layer of paper towels and arrange sliced zucchini on it; lightly sprinkle with salt and cover with another layer of paper towels and let sit 5 to 10 minutes to draw some of the excess fluid out. Flip over and repeat on the other side.
Lightly brush or spray both sides of zucchini with olive oil. Grill or bake zucchini until fork tender, about 6 to 10 minutes (at 400 degrees F if baking in oven).
While zucchini is cooking, brown ground beef or sausage, onions and bell pepper in a large skillet in 2 tablespoons olive oil, breaking up into small pieces as it browns. Add pasta sauce and let simmer uncovered until thick and juices have evaporated, about 10 minutes.
Spread 1/3 of the meat sauce in the bottom of baking dish. Layer with half of the zucchini slices. Add a layer of half of the provolone slices; spread with all of the ricotta; and layer with all of the mozzarella. Add the second 1/3 meat sauce, and spread evenly. Sprinkle with half of the grated Parmesan, about 1/4 cup.
Top with remaining half of the zucchini slices; then with remaining 1/3 of the meat sauce. Layer with remaining half of the provolone slices and sprinkle with remaining half of grated Parmesan on top. Bake for 45 to 50 minutes until bubbly. Let sit about 10 to 15 minutes for cheeses to set before cutting.