1-Start by slicing 2 medium zucchinis into ½-inch rounds and sprinkle them with salt. Let them sit for 15 minutes to draw out moisture, then rinse and pat dry to ensure the casserole doesn’t become soggy.

2-Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add 1 small diced onion and cook until soft, about 2 minutes.

3-Next, add 2 minced garlic cloves and 1 pound of lean ground beef to the skillet. Cook until the beef is browned and no pink remains, which takes about 5 minutes.

4-Stir in 1 can (28 ounces) of drained diced tomatoes, 2 teaspoons of Italian seasoning, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Remove from heat after mixing well.

5-Preheat your oven to 350°F. In an 8×8-inch baking dish, layer half of the meat mixture, followed by half of the zucchini slices, and then 1 cup of shredded mozzarella cheese.

6-Repeat the layers with the remaining meat mixture, zucchini, and cheese.

7-Bake for 20 to 25 minutes until the cheese melts and begins to brown. Let the casserole rest for 10 minutes before serving to allow flavors to settle.