Zucchini Beef Casserole in 50 Minutes

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the meat is browned and the onions are translucent.
2. Stir in the minced garlic and cook for another 60 seconds until fragrant. Pour in the Worcestershire sauce, salt, and pepper, stirring until the mixture is glossy and deeply browned.
3. Toss sliced zucchini with salt in a colander and let sit for 10 minutes. Pat dry with a paper towel to remove excess moisture.
4. In the same skillet used for the beef, quickly sear the zucchini slices for 2 minutes per side to soften them and incorporate beef juices.
5. Preheat oven to 375°F (190°C). Spread half of the browned beef mixture across the bottom of a 9x13 inch baking dish.
6. Layer half of the seared zucchini slices over the beef, then top with the remaining beef mixture and the remaining zucchini slices.
7. In a mixing bowl, combine sour cream (or Greek yogurt), shredded cheddar, Parmesan, and smoked paprika. Spread this mixture evenly over the top of the casserole.
8. Pour the beef broth around the edges of the dish. Bake for 30 minutes until the cheese is bubbling and mahogany-colored.
9. Garnish with chopped fresh parsley before serving.