Cheesy Zucchini Beef Marinara

I used to make pasta at least once a week. I made spaghetti a lot but baked ziti was my special dish. It was the birthday meal request. It was the dish I took to church potlucks. It was the meal I took to new moms or someone who had just had surgery. And of course I had to throw in a big loaf of garlic bread. Oh, and I would add a side salad just for fun. ? I love the process of revising dishes I used to make and fitting them to this lowcarb and keto lifestyle. This zucchini dish doesn’t replace baked ziti but it has some of the same ingredients and is really good. Similar to zucchini lasagne but I didn’t want to slice and layer it that way. I wanted to create pieces similar to the size of ziti pasta. Don’t skip the part of the recipe where you salt the zucchini! This is necessary so you don’t have a runny watery dish. ? Also, you can use ricotta or cottage cheese.  Whichever you like best

Sprinkle salt evenly

Salt is pulling the water out of zucchini