Ingredients
• 1½ lb. zucchini, cut into rounds, salted and patted dry***
• 1 tbsp. olive oil***
• 1 medium onion, diced***
• 8 oz. mushrooms, diced
• ½ tsp. salt
• ½ tsp. garlic powder
• ½ tsp. onion powder
• 1 lb. ground beef
• ½ tsp. paprika
• 1 cup marinara sauce
• 1½ cups shredded mozzarella cheese
• 2 tsp. Italian herb blend
• 2 tbsp. grated Parmesan cheese
Instructions
1. Preheat oven to 400°F.
2. Salt zucchini rounds and pat dry after 15 minutes.
3. Heat the olive oil in a skillet and sauté onions for 2–3 minutes.
4. Then, add mushrooms and cook another 4–5 minutes; season with salt, garlic powder, and onion powder.
5. Next, transfer vegetables to a plate. In the same skillet, brown ground beef until no longer pink.
6. Stir in salt, garlic powder, onion powder, and paprika. Taste and adjust if needed.
7. In a 9×13-inch baking dish, combine zucchini, cooked vegetables, ground beef, marinara, 1 cup mozzarella, Italian herbs, salt, and pepper.
8. Top it with Parmesan and bake for 30 minutes.
9. Remove from the oven, sprinkle remaining mozzarella, and bake until cheese is melted.
Then, enjoy! 
As always, make it to your liking.
As always, make it to your liking.~Notes~
* Use a thick marinara sauce to avoid watery texture.
*Ground turkey or chicken can be used instead of beef.
*Let the bake dish rest 5–10 minutes before serving for best texture.
*Pairs well with garlic roasted vegetables or a side salad.
*Store the leftovers in an airtight container in the fridge for up to 4 days.