Patsy’s mouthwatering meatball lasagna recipe

Preheat the oven to 450 F.

Place the tomatoes in a small saucepan and bring to a simmer over medium heat. Cook for 10 minutes, remove from heat, and reserve.

Heat ¼ cup of the olive oil in a large saucepan over medium flame. Add the onion and garlic and sauté, stirring, for 3 minutes, or until lightly browned. Add the diced zucchini and continue cooking until lightly browned. Stir in the reserved tomatoes, the basil, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Remove from the heat and cool.

In a large mixing bowl, combine the bread crumbs and cheese. Add the cooled zucchini mixture and the beaten egg, stirring until all ingredients are thoroughly combined.

Lightly coat a baking dish with oil. Place the mushrooms cap side down in one layer in the dish. Season with the remaining salt and pepper, and fill with the zucchini mixture. Bake in the oven for 20 to 25 minutes, or until a light crust forms. Serve hot.