Ground Beef and Zucchini Casserole

Prep:

1. Preheat your oven to 350°F (175°C).
2. Slice the zucchini into rounds and place them in a colander in the sink. Sprinkle with salt to draw out excess water. Allow them to sit while you prepare the rest of the dish.
3. Grease or spray a 9x13-inch casserole dish and set aside.

Cook Ground Beef Mixture:

1. In a large skillet or pot, heat 1 tablespoon of avocado oil over medium heat.
2. Sauté the chopped onion until soft and beginning to brown, about 5-10 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the ground beef to the skillet and cook until browned.
5. Season with salt, pepper, garlic powder, and Italian seasoning.
6. Once the beef is cooked through, add the crushed tomatoes, cottage cheese (or ricotta), ½ cup of parmesan cheese, tomato paste, and broth or water. Stir until well combined.

Assemble the Casserole:

1. Shake the colander with the zucchini rounds to remove excess water, then pat them dry with a paper towel.
2. Add half of the zucchini rounds to the beef mixture.
3. Spread the ground beef mixture evenly in the prepared casserole dish.
4. Arrange the rest of the zucchini rounds on top of the beef mixture, reserving some for a final layer. Leave some space so the beef and sauce are visible.

Bake:

1. Bake in the preheated oven for 15 minutes. Carefully remove the casserole from the oven and sprinkle the shredded mozzarella cheese over the top. Return the casserole to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and lightly browned.

Serve:

1. Garnish the casserole with fresh basil before serving.