Ingredients:

  • 1 lb ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 medium zucchini, shredded or thinly sliced
  • 1 tsp salt
  • 2 large eggs, lightly beaten
  • 1 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup Panko or plain breadcrumbs
  • 2 tbsp extra virgin olive oil
  • 1/4 cup Pecorino Romano, finely grated
  • 1/4 tsp crushed red pepper flakes

Instructions:

  1. Toss the shredded zucchini with 1 tsp of salt in a colander and let it sit for 10–15 minutes. Squeeze out as much water as possible using a clean kitchen towel or your hands.
  2. Heat a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles. Stir in the diced onion and sauté for 4 minutes until translucent.
  3. Add the minced garlic, Italian seasoning, salt, and pepper to the beef mixture, cooking for another 60 seconds.
  4. In a large mixing bowl, combine the squeezed zucchini, browned beef mixture, beaten eggs, Parmesan, mozzarella, and parsley. Stir until evenly distributed.
  5. Transfer the mixture into a 9x9 inch baking dish and press it down firmly with a spatula.
  6. In a small bowl, mix the breadcrumbs, olive oil, Pecorino Romano, and red pepper flakes. Sprinkle the mixture evenly over the top of the casserole.
  7. Bake at 375°F (190°C) for 30–35 minutes, or until the edges are bubbling and the top is a mahogany-colored crust.