Ground Beef and Zucchini Casserole

Prepare zucchini:

1. Cut the zucchini lengthwise into rather thin slices, about 0.2 inches/ ½ cm thick. Pour 1 tablespoon olive oil into a small bowl. Brush the zucchini slices with olive oil on both sides.2 medium zucchini + 1 tablespoon from 2 tablespoons olive oil
2. Grill zucchini: Heat a grill pan and arrange some of the zucchini slices in the pan, in one layer. Grill on one side for about 3-4 minutes on medium heat or until the undersides have nice grill marks. Flip using tongs and grill for another 3 to 4 minutes or until the zucchini slices are slightly softer and nicely charred.
3. Season zucchini: Transfer the cooked slices to a large plate and sprinkle with salt and pepper.fine sea salt and ground black pepper
4. Repeat with the remaining zucchini batches; I had 3 batches. Save the remaining olive oil for brushing the casserole dish.

Meat sauce:

1. Saute: Heat the remaining tablespoon of olive oil. Chop the onion finely and cook for about 2 minutes or until slightly softer. Add the finely chopped garlic and cook for 1 more minute while stirring.1 tablespoon oil + 1 medium onion + 1 large garlic clove
2. Add the ground beef and cook, stirring from time to time and breaking the lumps, until nicely browned, about 4-5 minutes.9 oz ground meat
3. Simmer beef sauce: Add salt, pepper, paprika powder, and tomato paste and stir for 1 minute. Pour the canned tomatoes into the pan, add the oregano and thyme, and let the sauce cook for about 10 minutes on low heat. Adjust the taste again and add the chopped parsley.fine sea salt and ground black pepper + ½ tablespoon tomato paste + 1 teaspoon sweet paprika powder + 1 can chopped tomatoes + ½ teaspoon dried oregano + ½ teaspoon dried thyme + 2 tablespoons parsley

White sauce:

1. In the meantime, preheat the oven to 400°F/ 200°C and grate the cheese.
2. Cheese sauce: Whisk the milk and the cream cheese until smooth. Add salt, pepper, and some nutmeg to taste. Add ½ of the grated cheese to this mixture and stir well.½ cup cream cheese+ ½ cup milk + a few gratings of nutmeg + fine sea salt and ground black pepper + ½ from 1 cup cheese

Assemble the zucchini lasagna:

1. Add zucchini slices: Brush the dish lightly with the olive oil you have left from brushing the zucchini slices. Cover the bottom of the pan with zucchini slices.
2. Layer the casserole: Continue with ⅓ of the tomato meat sauce, then ⅓ of the cream cheese mixture. Add another layer of zucchini slices, then meat sauce and white sauce again. Repeat once more: a total of 3 zucchini, 3 meat, and 3 white sauce layers.
3. Bake zucchini beef casserole: Sprinkle the rest of the grated cheese on top of the zucchini lasagna and cook for about 25-30 minutes or until the cheese is melted and golden.remaining cheese