2 large zucchini’s
1 can of whole tomatoes
1 pound of ground bison
1 small onion
4 cloves of garlic
One pint of ricotta cheese
A bag of whole milk mozzarella
Salt and pepper
Preheat your over to 400 degrees
In a sauce pan add tablespoon of olive oil, chopped garlic, chopped onion and bison. Bring to a boil. Cook until meat is browned and juice is evaporated. Add your caned tomatoes and bring to a simmer.
While your tomato sauce is simmering. Add ricotta, a full head of parsley, 2 eggs, tsp salt, tsp of pepper and a 1/2 cup of Parmesan to a bowl and mix. Chop your zucchini on a diagonal cut about a half an inch thick. Lay your first layer down on a 8”10” baking pan. Then add your tomato and meat mixture, than add another layer of zucchini, followed by the ricotta mixture. Continue this layering process once more, ending with cheese layer. Add some shaved Parmesan on top and bake in over for 25-30mins or until brown on top.
Once finished let sit for 10mins and serve.