Italian Ground Beef Zucchini Casserole

Step 1

Preheat the oven to 375F.

Step 2

Heat a large pan or Dutch oven over medium high heat. Add 1 teaspoon oil, the onion, and ¼ teaspoon salt. Cook until slightly softened, about 3 minutes, stirring often.

Step 3

Turn the heat to high, add an additional 1 teaspoon olive oil, the beef, and ¼ teaspoon salt, stirring to break the meat into small pieces. Cook until just starting to brown, about 3 minutes.

Step 4

Add the zucchini, ½ teaspoon salt, and the garlic powder. Cook until the zucchini is very soft and has given off all of its liquid (about 10 minutes on high), stirring frequently.

Step 5

When the pan is almost dry (the zucchini has given off most of its liquid) add the marinara sauce, stirring to combine. Turn the heat to low and simmer for 5 minutes, stirring frequently.

Step 6

While the sauce simmers, in a medium bowl stir together the cottage cheese, egg, and ½ cup Italian cheese blend until well combined.

Step 7

Grease or spray a 9x13 ceramic baking dish. Carefully transfer the zucchini-beef sauce to the baking dish, smoothing into an even layer.

Step 8

Layer the dry pasta in an even layer on top, lightly pressing down into the sauce.

Step 9

Dollop the cottage cheese mixture on top of the pasta, spreading into an even layer.

Step 10

Sprinkle evenly with the remaining ½ cup Italian cheese blend.

Step 11

Cover tightly with foil and bake for 40 minutes, or until bubbling. Uncover and bake an additional 10-15 minutes, or until browned on top. Allow to cool for at least 10 minutes for more even serving.