Step 1

Preheat your oven to 350°F (175°C).

Step 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.

Step 3

Grease or spray a 9x13-inch casserole dish and set aside.

Step 4

In a large skillet or pot, heat 1 tablespoon of avocado oil over medium heat.

Step 5

Sauté the chopped onion until soft and beginning to brown, about 5-10 minutes.

Step 6

Add the minced garlic and cook for another minute until fragrant.

Step 7

Add the ground beef to the skillet and cook until browned.

Step 8

Season with salt, pepper, garlic powder, and Italian seasoning.

Step 9

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.

Step 10

Shake the colander with the zucchini rounds to remove excess water, then pat them dry with a paper towel.

Step 11

Add half of the zucchini rounds to the beef mixture.

Step 12

Spread the ground beef mixture evenly in the prepared casserole dish.

Step 13

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.

Step 14

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.

Step 15

Garnish the casserole with fresh basil before serving.