1. In large sauce pot, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir 4 minutes or until soft. Add garlic; cook and stir 1 minute. Add beef and salt and pepper to taste; cook 5 minutes or until beef is no longer pink, breaking up beef with side of spoon. Add marinara and Italian seasoning; heat to a boil. Reduce heat to low; simmer 20 minutes, stirring occasionally. Makes about 5 cups.

2. Prepare outdoor grill for direct grilling over medium-high heat; coat zucchini with remaining 1 tablespoon oil. Place zucchini on hot grill rack; cover and cook 4 minutes or until grill marks appear, turning once. Turn off burners on 1 side of grill.

3. In medium bowl, whisk egg; stir in ricotta cheese.

4. In bottom of 13 x 9-inch baking dish, spread 1 cup sauce mixture; top with 3 noodles, 1 cup sauce mixture, ½ cup egg mixture, 8 zucchini slices and ½ cup mozzarella cheese. Repeat 2 more layers of noodles, sauce mixture, egg mixture, zucchini slices and mozzarella cheese. Top with remaining zucchini, sauce mixture and 1 cup mozzarella cheese.

5. Cover dish with foil; place on unlit side of grill. Cover and cook 35 minutes; remove foil and cook 10 minutes or until top is lightly browned. Let stand 10 minutes before cutting.

• 15 g Fat
• 6 g Saturated Fat
• 67 mg Cholesterol
• 277 mg Sodium
• 22 g Carbohydrates
• 2 g Fiber
• 5 g Sugars
• 1 g Added Sugars
• 22 g Protein