10 medium zucchini, cut into 1/4 inch slices
3/4 lb. ground sirloin
3/4 lb. hot Italian turkey sausage (removed from casings)
1-1/2 jars of your favorite spaghetti sauce (I used DelGrosso's Fireworks sauce which is a little spicy)
1 lb. ricotta cheese
8 oz. shredded 6 Italian cheese blend
1/2 cup shredded Parmigiano Reggiano (or regular Paremsan)
Olive oil (to brush on sliced zucchini slices before grilling)
Salt & Pepper (to season zucchini)
Lightly brush zucchini slices with oil and season with salt and pepper. Grill for a few minutes on each side until tender (or you can bake in the oven). Brown ground beef and sausage in a pan, chopping until well browned and cooked. Add spaghetti sauce and simmer for about 20-30 minutes.
In a lightly oiled baking dish (approximately 9 x 13), cover the bottom with a thin layer of meat sauce; add 1 layer of cooked zucchini slices; pour and spread about 1/2 the remaining meat sauce over the zucchini. Dollop and spread all the ricotta cheese over the meat sauce and sprinkle 1/2 the shredded cheeses (Italian blend and Parmesan) over the ricotta. Layer the 2nd and final layer of zucchini over the cheese. Spread the remaining meat sauce over the zucchini and sprinkle the remaining 1/2 of the shredded cheeses on top.
Bake at 375 degrees (uncovered) for approximately 45 minutes until hot and bubbly. If you want it more brown on top, run under the broiler for a few minutes. Let stand at least 30 minutes before cutting and serving to allow cheeses to set so you will get nice slices.