Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 3 medium (600g) zucchinis, sliced into ¼ inch rounds
  • 1 tsp (6g) salt
  • 2 cups (480ml) marinara sauce
  • 1 tsp (2g) dried Italian seasoning
  • ½ tsp (1g) red pepper flakes
  • 1 ½ cups (170g) shredded mozzarella cheese
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tbsp (2g) fresh parsley, chopped

Instructions:

  1. Place the sliced zucchini rounds in a bowl and toss with 1 tsp (6g) of salt. Let them sit for 10 minutes, then pat them dry with a paper towel to remove excess moisture.
  2. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is brown and onions are translucent. Stir in the minced garlic and cook for 1 additional minute.
  3. Pour the marinara sauce and Italian seasoning into the skillet with the beef. Stir well and simmer for 2-3 minutes until the sauce thickens. Transfer to a baking dish if the skillet is not oven-safe.
  4. Layer the zucchini rounds over the beef mixture, overlapping them slightly like shingles.
  5. Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the zucchini layer.
  6. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes until the cheese is golden and bubbling. Garnish with fresh parsley before serving.