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1
Preheat oven to 350 degrees F (set oven rack to lowest position).
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2
Grease a 13 x 9-inch baking dish.
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3
Bring about 5 cups water to a boil in a saucepan.
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4
Add in the sliced zucchini; simmer for 3 minutes or until just crisp-tender; drain on paper towels or a clean tea towel then cool.
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5
In a skillet cook the ground beef with onion, dried chili flakes, basil and oregano until the beef is no longer pink; drain fat.
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6
Add in garlic and continue cooking the beef until lightly browned.
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7
Add in the pasta sauce; cook for about 10-15 minutes, season with salt and pepper; remove from heat.
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8
In a bowl mix together the ricotta with egg/s, garlic powder, 1 cup mozzarella cheese, dried parsley; mix to combine, then season with salt and pepper to taste.
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9
Arrange all of the zucchini slices in the bottom of the baking dish (the slices do not have to be in one layer) then sprinkle with about 1/3 cup dry breadcrumbs.
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10
Dollop HALF of the ricotta mixture over the breadcrumbs, then cover with HALF of the beef mixture, then sprinkle about 1 cup mozzarella cheese on top.
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11
Repeat the layers with remaining 1/3 cup breadcrumbs, ricotta mixture, then meat mixture (reserve the remaining 1 cup mozzarella cheese for the top after baking).
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12
Sprinkle 1/2 cup or more Parmesan cheese over the top of the meat mixture.
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13
Place the baking dish on a baking sheet to catch any spills.
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14
Bake uncovered for about 44-50 minutes or until heated through.
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15
Sprinkle remaining 1 cup mozzarella cheese on top and return to oven for another 5-8 minutes.
