Cook and Bake With Amra

 INGREDIENTS   2 large, 14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices 1/2 teaspoon kosher salt fresh black pepper, to taste 1 cup marinara sauce 1 large egg 2/3 cup part skim ricotta cheese, I like Polly-O 1/2 cup grated Pecorino Romano cheese, plus more for serving 1/4 cup chopped basil 1 garlic clove, minced 3/4 cup 3 oz shredded mozzarella DIRECTIONS Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish. Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin . Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side. In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper. Spread ...

 This is probably my all time favorite thing to make. It takes a good amount of time but, the pay off is worth it.  INGREDIENTS: 1 lb 93% lean ground beef 1 1/2 teaspoons kosher salt 1 tsp olive oil 1/2 large onion, chopped 3 cloves garlic, minced 1 28 oz can crushed tomatoes 2 tbsp chopped fresh basil black pepper, to taste 3 medium, 8 ounces each zucchini, sliced 1/8" thick 1 1/2 cups part-skim ricotta 1/4 cup Parmigiano Reggiano 1 large egg 16 oz 4 cups shredded part-skim mozzarella cheese DIRECTIONS:   In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick. Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of wat...