Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 3 medium zucchini, sliced into ¼ inch rounds
  • 1 tbsp olive oil
  • 1 cup low-fat cottage cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 1 tsp Worcestershire sauce

Instructions:

  1. Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat. Add the lean ground beef and diced onion, cooking until the beef is browned and no longer pink.
  2. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for another 2 minutes until the garlic is fragrant.
  3. Drain all excess grease from the skillet to ensure the casserole is not oily.
  4. Wipe the skillet clean. Add 1 tbsp olive oil and sear the zucchini rounds in batches over medium-high heat for 2-3 minutes per side until they develop a light golden char.
  5. Preheat the oven to 400°F (200°C).
  6. In a small bowl, stir together the low-fat cottage cheese, Worcestershire sauce, and half of the shredded mozzarella.
  7. In a 9x9 inch baking dish, layer the seared zucchini and browned beef, spreading the cottage cheese mixture between layers.
  8. Top the casserole with the remaining shredded mozzarella and grated parmesan cheese.
  9. Bake for 20-25 minutes until the cheese is bubbly and the top is golden brown.