Light Summer Vegetable Bake

Preheat oven to 400ºF.

Brown meat in a skillet, drain grease, and set aside. In a skillet over medium heat, brown zucchini and onions in olive oil until lightly transparent. Add tomatoes and garlic. Add ground meat and cook for additional 3 minutes. Season to taste with salt and pepper. Remove from heat and add cooked pasta. Mix in half of the mozzarella into the mixture. Lightly beat the egg and mix with ricotta cheese in a separate bowl. Add the egg-cheese mixture to the vegetable-meat mixture.

Place mixture in a greased glass baking or casserole dish and top with the remaining mozzarella. Cook in the preheated oven for 15 minutes or until lightly golden brown.