In large saucepot, 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.
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.
In medium bowl, whisk egg; stir in ricotta cheese.
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.
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.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.