Ingredients
The Meat Filling:
500g (1 lb) Ground beef (lean is better to avoid excess oil)
1 Medium onion, finely diced
2 cloves Garlic, minced
1 cup Marinara sauce or crushed tomatoes
1 tsp Italian seasoning (dried oregano, basil, thyme)
Salt and pepper to taste
The Layers:
2–3 Large zucchinis, sliced into 0.5cm rounds
1 cup Ricotta cheese or cottage cheese (optional, for extra creaminess)
2 cups Shredded Mozzarella cheese
1/4 cup Grated Parmesan cheese
Fresh parsley for garnish
Instructions
Prep the Zucchini (The Most Important Step): Zucchini holds a lot of water. To prevent a soggy casserole:
Place sliced zucchini on paper towels and sprinkle lightly with salt.
Let sit for 10 minutes, then pat dry.
Optional: Quickly sear them in a pan for 1 minute per side or roast at 200°C for 10 minutes to “set” the texture.
Cook the Meat: In a large skillet, brown the ground beef with the onion and garlic until fully cooked. Drain any excess fat. Stir in the marinara sauce and Italian seasoning. Simmer for 5 minutes.
Assemble the Casserole: Preheat your oven to 190°C. In a deep baking dish (like the white ruffled one in the photo):
Bottom Layer: Spread a thin layer of the meat sauce.
Second Layer: Arrange a single layer of zucchini rounds, slightly overlapping.
Third Layer: Dollop small amounts of ricotta (if using) and sprinkle a handful of mozzarella.
Repeat: Repeat the layers until you reach the top.
The Topping: End with a generous layer of mozzarella and parmesan. Nestle a few extra zucchini slices and small bits of meat on the very top for that rustic look.
Bake: Bake for 25–30 minutes until the cheese is bubbly and golden brown. If the top isn’t browned enough, broil for the last 2 minutes.
Rest: Let the dish sit for 10 minutes before cutting into it. This allows the juices to settle so the slices hold their shape!
