Ingredients:

  • 1 lb (450g) lean ground beef (90%)
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 2 tbsp (30ml) olive oil
  • 3 medium (600g) zucchinis, sliced into ¼ inch rounds
  • ½ tsp (3g) salt
  • 1 cup (225g) low-fat cottage cheese
  • 1 large (50g) egg, beaten
  • 1 cup (115g) shredded mozzarella cheese

Instructions:

  1. Heat 1 tbsp (15ml) olive oil in a 12-inch skillet over medium-high heat. Add the ground beef and diced onion, cooking until the meat is deeply browned and the onions are translucent. Stir in the minced garlic, oregano, salt, and pepper for 1 minute until fragrant. Transfer the mixture to the bottom of a 9x9 inch baking dish.
  2. In the same skillet, add another 1 tbsp (15ml) of olive oil and the zucchini rounds. Sprinkle with salt and sauté for 4-5 minutes over medium heat until the zucchini is slightly softened and golden.
  3. In a small bowl, whisk together the cottage cheese and egg until smooth.
  4. Layer the sautéed zucchini over the beef base in the baking dish, then pour the cottage cheese mixture evenly over the top. Sprinkle the shredded mozzarella across the surface.
  5. Bake at 400°F (200°C) for 15-20 minutes, or until the cheese is bubbling and mahogany-colored.