Keto Cheesy Zuchinni Marinara Bake (sour cream)

3.35 cup Birds eye yellow & green frozen zuchinni
18 oz 80/20 ground beef chuck
1 sausage Evergood Hot Link Sausage-1/2 sausage
2 tsp Aldi Minced Garlic
12 tbsp Daisy Brand Sour Cream
0.25 tbsp Morton Lite Salt
1 dash Pepper, black
1 large Egg, fresh, whole, raw
2 cup Lucerne low moisture-part skim mozzarella cheese
1.5 cup Raos homemade marinara

Preheat oven 375 degrees Prepare 9x13 baking dish Dice zucchini into small pieces that are similar in size. Spread zucchini over paper towels and salt liberally. This will pull the moisture out of the zucchini. Let sit for 10 minutes Meanwhile in an extra large skillet brown the ground beef with garlic, salt and pepper. Drain off any extra fat and then add the marinara sauce. Turn heat down to low. Drain the water off zucchini and press out all of the extra moisture with dry paper towels. Toss zucchini in with the beef and marina. In a bowl mix together 1 cup of the mozzarella and 1 cup of ricotta and the Italian seasoning Or if you don’t have ricotta use 1 cup sour cream mixed w 1 egg and 1 cup mozzarella with the Italian seasoning. First layer, spread half of the zucchini beef mixture into baking dish. Second layer, spread all of the ricotta mozzarella mixture. Third layer, spread the rest of the zucchini beef mixture. Then top it with the remaining cup of mozzarella cheese. Bake for 25-30 minutes. If you like the zucchini really soft bake it longer. Let sit for at least 10 minutes before serving. Serving Size: Makes 8x11 full dish or 6 large servings

Number of Servings: 6

Recipe submitted by SparkPeople user FBEEZY.