1. Prepare the oven
Preheat your oven to 375°F (190°C). Lightly spray a baking dish with olive oil.
2. Prepare the zucchini
Wash and slice the zucchini into approximately ¼-inch rounds.
If the zucchini is particularly watery, lightly sprinkle it with salt and let it sit for about 10 minutes. Pat dry with paper towels. This helps prevent the finished bake from becoming too watery.
3. Cook the ground beef
Heat 1 teaspoon of olive oil in a large skillet over medium-high heat.
Add the diced onion and cook for 2–3 minutes until it begins to soften.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
4. Season the beef
Add the minced garlic, Italian seasoning, salt, and black pepper.
Cook for another 1–2 minutes, stirring well.
Drain excess grease if necessary.
5. Add the marinara
Pour the marinara sauce into the skillet with the beef.
Stir well and simmer for about 3–5 minutes so the flavors can come together.
6. Assemble the casserole
Arrange a layer of sliced zucchini in the bottom of the prepared baking dish.
Spoon some of the beef and marinara mixture over the zucchini.
Sprinkle with part of the mozzarella cheese.
Repeat the layers until all the ingredients are used, finishing with mozzarella on top.
7. Bake
Cover the dish loosely with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the zucchini is tender and the cheese is melted and golden.
For a more deeply browned top, place the casserole under the broiler for 1–2 minutes at the end, watching carefully.
8. Rest and garnish
Remove the casserole from the oven and let it rest for about 5–10 minutes.
Sprinkle with fresh chopped parsley or thyme.
9. Serve
Slice and serve warm with a green salad or your favorite low-carb side dish.
Tip: Choose a marinara sauce with no added sugar if you’re specifically keeping the meal low in carbohydrates. 🥒🥩🧀
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