Zucchini and Chicken Bake

Ingredients

• 1 jar Vero Gusto Tomato Basil
• 4 tbs extra virgin olive, divided
• 1/2 yellow onion, chopped
• 2 lbs ground chicken
• 5 lbs zucchini
• 16 oz shredded mozzarella
• 4 oz shredded parmigiano
• Salt and black pepper to taste

Directions

1. Preheat oven to 450 °F
2. Slice zucchini lengthwise in 4 parts each, season with salt, black pepper and 1/2 the olive oil.
3. Roast zucchini in the oven for about 20 minutes or until fully cooked and slightly brown. Set aside.
4. In a skillet saute onion with olive oil for three minutes, add meat, season with salt and pepper and brown well over high heat, about 10 minutes. Set aside.
5. In a 13x9 greased baking pan start to spread 1/3 of the sauce. Cover with a layer of 1/2 total zucchini, top with half the chicken, half the cheeses and 1/3 of tomato sauce. Repeat the same one more time.
6. Let sit for 1 hour before baking at 400 °F for about 20 minute covered with foil and 5 minutes uncovered.