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1
Set a grill pan over medium-high heat.
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2
Grease the pan with olive oil.
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3
Season zucchini slices with salt and pepper.
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4
Grill zucchini in batches, 1-2 minutes per side.
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5
When each batch is done remove it from the pan.
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6
Pat zucchini dry with paper towels.
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7
Repeat with the remaining zucchini.
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8
In a large saucepan over medium heat, heat the oil.
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9
Once hot, add the Italian sausage and cook until it starts to brown.
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10
Add onion and garlic, cooking until onion is translucent.
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11
Add red pepper flakes and mix to combine.
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12
Pour tomato sauce over meat mixture and stir in the brown sugar.
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13
Season with salt to taste, reduce heat, and allow to simmer on the stove.
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14
Preheat oven to 375 F. Grease a 9x9 baking pan.
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15
In a bowl, mix together ricotta, egg and Parmesan.
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16
Set aside.
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17
Lay a single layer of zucchini on the bottom of baking pan.
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18
Spread half of the ricotta mixture over zucchini.
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19
Then, ladle a thin layer of the meat sauce over the ricotta.
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20
Sprinkle with half of the mozzarella.
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21
Repeat these layers: the rest of the zucchini, the remaining ricotta, some sauce and the rest of the mozarella mozzarella (I had some sauce leftover).
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22
Bake for 25-30 minutes until bubbly and golden.
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23
Allow to cool about 10 minutes before slicing.
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24
Use a sharp knife to slice.
