- 4 small size zucchini, 1/8 inch thick sliced
- 1 pound lean beef – grass fed
- 1 can black beans – drained, rinsed, and mashed
- 3 cups baby portabella mushrooms, diced
- 1 can crushed tomatoes
- 1 large size egg
- ¼ cup Parmigiano Reggiano
- 8 oz. mozzarella cheese, shredded
- 15 oz. low- fat ricotta
- ½ onion
- 3 garlic gloves
- 1 tablespoon olive oil
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 1 tablespoon salt
- 1 ½ tablespoon black pepper
- Slice the zucchini thin sliced, lengthwise. Sprinkle with salt and set aside in a colander.
- Cook the beef in a sauce pan until it becomes brown. Remove it to a colander to drain.
- In a sauce pan, add olive oil, onions, garlic, and mushrooms. Saute until cooked.
- Add the meat and beans to the pan. Add the tomatoes, basil and spices. Cook the meat sauce on low for about 20 minutes. Do not add extra water, as the sauce should be thick.
- While the meat sauce cooks, mix the ricotta cheese, parmesan cheese and egg in a small bowl.
- On the bottom of a 9×13 inch deep casserole, add one half of the meat sauce and one layer of zucchini. Cover with a layer of the ricotta cheese mixture and cover the ricotta with a layer of mozzarella cheese. Repeat: one layer meat sauce, one layer zucchini, one layer ricotta cheese mixture, and one layer mozzarella, topped with the sauce.
- Cover the casserole with foil and bake in the oven for 45 minutes at 375 F.
- Uncover the casserole and bake for another 15 minutes.
Cooking Well at Mercy
This video was filmed at our Cooking Well at Mercy Show in the hospital's Mercy Café. This series of brief cooking demos are free and open to all associates, physicians, volunteers and hospital guests.
Chef Christopher Damiani
Christopher Damiani serves as the assistant director of Food Services at Mercy Hospital. A professional chef with a Culinary Arts degree from Johnson & Wales University in Providence, Rhode Island, he oversees the menu planning for hospital patients and the Mercy Café.