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Ingredients
Scale
- 2 lbs zucchini, sliced into rounds
- 1 tablespoon avocado oil or olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 lb ground beef (90% lean)
- Salt & pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup cottage cheese (or ricotta cheese)
- 14 oz can crushed tomatoes
- 2 tablespoons tomato paste
- ½ cup broth or water
- ½ cup grated or shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Slice zucchini, salt, and let sit to draw out moisture.
- Grease a 9×13-inch casserole dish.
- Heat avocado oil in a skillet, sauté onions until soft.
- Add minced garlic and cook for one more minute.
- Incorporate ground beef, browning thoroughly.
- Season with salt, pepper, garlic powder, and Italian seasoning.
- Mix in crushed tomatoes, cottage cheese, parmesan cheese, tomato paste, and broth.
- Remove excess water from zucchini and incorporate half with beef mixture.
- Spread beef mixture in casserole dish and layer remaining zucchini on top.
- Bake for 15 minutes, add mozzarella, and bake for another 10-15 minutes until cheese is melty.
- Garnish with fresh basil before serving.
Notes
Using lean ground beef keeps the casserole lighter without losing flavor.
Cottage cheese can be replaced with ricotta for a creamier texture.
Patting the zucchini dry prevents excess moisture, maintaining texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 100