Cheesy Baked Zucchini Noodle Casserole Recipe

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3 pounds zucchini (about 5 to 6 good sized zucchini, enough for 8 to 10 cups of salted zucchini noodles)

3 teaspoons kosher salt

1 Tbsp olive oil

8 ounces Italian sausage (in bulk, out of casings)

1 1/2 cups diced onion

3 cloves garlic, minced (about 1 Tbsp)

1 15-ounce can crushed tomatoes

1/2 cup thinly sliced fresh basil leaves

1 1/2 teaspoons kosher salt

3/4 cup ricotta cheese

2 cups grated mozzarella cheese (about 8 ounces)

1/2 cup grated Parmesan cheese


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