Lisa's Southern Kitchen

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Instructions:

• 3 Zucchini, peeled, cut into strips

• 1 Onion, diced

• 2 Cloves Garlic, minced

• 1 can Diced Tomatoes

• 1/2 cup Fresh Basil

• 1 tsp. Fresh Lemon Zest from Lemon

• 1 tsp. Fresh Lemon Juice from Lemon

• Olive Oil

• 2/4 tbsp. Sea Salt

• Black Pepper to taste

• 1 1/4 cup Dairy-Free Ricotta Cheese

• 1 package Sliced Mozzarella Cheese

• 1/4 cup Grated Parmesan Cheese

• 1 Egg

Instructions:

1. Preheat oven to 350 degrees and grease a baking dish with cooking spray.
2. In a skillet over med high heat with olive oil add in onions and garlic and saute for 4 minutes until tender.
3. Add in diced tomatoes, lemon zest, lemon juice, sea salt and black pepper stir well and simmer until bubbly hot about 30 minutes until thickened.
4. Place zucchini on flat work sugar and season with salt and let set for 4 minutes and dry with a paper towel.
5. In a bowl add in ricotta cheese and parmesan cheese, egg, mix well until combined.
6. Place zucchini in the bottom of baking dish in layers and pour out tomatoes mixture over top out evenly and then layer more zucchini, layer with ricotta cheese mixture, then layer with mozzarella cheese, and repeat this steps until completely
7. Sprinkle with parmesan cheese and cover baking dish with aluminum foil and bake for 30 minutes and uncover, bake for 20 more minutes until let cool for 10 minutes before serving.