Directions

• Prepare the Zucchini
  Slice 1½ pounds (680 g) of zucchini into rounds. Place them into a colander and sprinkle with about ¾ teaspoon table salt (or 1¼ teaspoons kosher salt). Toss to coat and let the zucchini sit for 30 minutes to release moisture. This prevents the bake from becoming soggy.
• Cook the Aromatics
  Dice one medium yellow onion. Warm 1 tablespoon of olive oil in a skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until it begins to soften.
• Add Mushrooms
  Slice 8 oz (225 g) of mushrooms and add them to the pan. Cook until golden and the liquid evaporates. Season with ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon salt. Toss well, then remove the mushrooms from the pan and set aside
• Brown the Beef
  Add 1 pound (450 g) ground beef (85/15 recommended) to the same skillet. Cook and crumble the meat until no longer pink. Season with ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and paprika. Stir to coat, then remove from heat.
• Prepare and Assemble the Mix
  Rinse the zucchini to remove salt, then pat dry with paper towels. Add the onion and mushroom mixture back into the skillet, followed by the zucchini, and 1 cup of marinara sauce. Add 1 cup of the shredded mozzarella (reserving ½ cup for later), a tiny pinch of salt, black pepper to taste, and 2 heaping teaspoons of Italian herb blend. Toss everything together until combined.
• Bake
  Transfer the mixture to a 9 × 13 inch baking dish. Spread evenly and gently press down with a spatula. Sprinkle 2 tablespoons of grated Parmesan on top. Bake at 400°F (200°C) for 30 minutes.
• Melt Cheese Finish
  Remove from the oven and top with the remaining ½ cup mozzarella. Return to the oven just until the cheese melts. If needed, broil for 1–2 minutes for a golden finish.