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What you'll need:
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In a large skillet lightly brown the ground beef and onion, drain
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Preheat oven to 375F
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Line a baking pan with Aluminum Foil and coat it with some of the olive oil.
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Slice your zucchini about this thick
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In a bowl, whisk the eggs
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In another bowl, mix the bread crumbs and 1 tbsp of Italian Seasoning.
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Get your breading station ready; zucchini, egg, bread crumb mix, baking pan
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Dip the zucchini slice into the egg, then into the bread crumb mix and place on the baking sheet.
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Repeat this until all are coated.
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Brush the top of each zucchini with remaining olive oil, saving a tsp of it for the sphaghetti
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Add the remaining ingredients for the marinara to the large skillet with the ground beef and onion.
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Mix well and simmer on low-medium heat until zucchini slices are done.
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Place zucchini slices in the oven and bake for 9 minutes.
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Then remove from oven, flip the slices, and bake for 9 more minutes.
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Then remove from oven.
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Turn off heat for the marinara.
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Turn the temperature down on the oven to 325F
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Spray a casserole dish with non stick spray and then pour half of the marinara in.
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Now add half of the zucchini chips
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Then half of the shredded cheese.
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Repeat the above steps, ending with the shredded cheese.
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Sprinkle the top with the parsley and grated parmesan.
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Cover the top with foil, tented and bake for 20 minutes.
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Once time is up, remove the foil and bake for roughly 10 more minutes or until cheese is melted and slightly golden brown.
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While the zucchini bake is finishing, boil water in a large pot and add your sphaghetti noodles and tsp of olive oil.
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Cook al dente.
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Once everything is cooked, put some sphaghetti on a plate and top with some of the zucchini bake.
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Enjoy!
